Easy Savory Pumpkin Tart with Ricotta, Onion & Rosemary: Your Perfect Fall & Winter Delight
Welcome the cozy vibes of Autumn and Winter with this incredibly delicious Savory Pumpkin Tart! Featuring a flaky puff pastry crust, sweet roasted pumpkin, creamy ricotta cheese, subtly crunchy onions, and fragrant rosemary, this tart is a true celebration of seasonal flavors. Whether you’re looking for a delightful lunch, a light yet satisfying dinner, or an impressive appetizer for your next gathering or holiday celebration, this Roasted Pumpkin and Onion Tart is sure to be a crowd-pleaser. It’s a wonderful way to enjoy pumpkin beyond the traditional sweet pies, offering a sophisticated and incredibly flavorful savory experience.
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Why You’ll Adore This Savory Pumpkin Tart Recipe
Savoury tarts and quiches are absolute staples in my kitchen, and for good reason! Their incredible versatility means they can grace your table at any meal of the day. This Savory Pumpkin Tart is no exception, making it a truly cherished recipe. It’s perfect as a hearty lunch, a light and elegant dinner served with a fresh green salad, or even a delightful brunch option. And for those special occasions, it transforms beautifully into a sophisticated appetizer or a festive addition to your holiday spread.
This Roasted Pumpkin Tart bursts with the comforting flavours of Autumn, where the natural sweetness of the pumpkin harmonises beautifully with the creamy, mild ricotta cheese, the slight bite of fresh onion, and the aromatic depth of fresh rosemary. The combination creates a delightful texture contrast: sweet pumpkin, savoury cheese, soft filling, and the satisfying crunch of the puff pastry. It’s a symphony for your taste buds that captures the essence of the season.
The secret to its ease and speed? Using pre-rolled frozen puff pastry as the base. This brilliant shortcut significantly cuts down on meal prep time, allowing you to create a gourmet-tasting dish with minimal effort. Just like my popular Puff Pastry Mushroom Tart, this recipe is your go-to solution for a quick, impressive, and utterly delicious mid-week meal or weekend treat.
Essential Ingredients for Your Pumpkin Ricotta Tart
Creating this delightful Pumpkin Galette requires a straightforward list of fresh ingredients, most of which you likely already have or can easily find. We’ll be combining the star, fresh pumpkin, with the creamy richness of ricotta, the subtle sweetness of onion, and the earthy aroma of rosemary. A touch of olive oil, salt, pepper, and a few spices elevate these simple components into something extraordinary. Easy, right?
To make this incredible Savory Pumpkin Tart, you will need (full quantities available in the recipe card below):
- Frozen Puff Pastry Sheet: Opt for a good quality, pre-rolled sheet. I typically use a 25×25 cm (approximately 10×10 inch) sheet, which is a common size. This convenience is key to making the recipe quick and effortless.
- Pumpkin: Any of your favourite fresh pumpkin varieties will work wonderfully. I highly recommend using Butternut Pumpkin (or butternut squash) for its sweet flavour and smooth texture when roasted, but Kent, Jap, or Hokkaido pumpkin are also excellent choices. You can peel it or leave the skin on, depending on your preference and the pumpkin variety.
- Olive Oil: A good quality extra virgin olive oil for roasting the pumpkin and adding richness.
- Ricotta Cheese: This provides a wonderfully creamy and mild base for the filling, allowing the other flavours to shine. Choose full-fat ricotta for the best texture and taste.
- Salt, Pepper & Spices: Seasoning is crucial! I love to enhance the ricotta with Dried Garlic Powder and Cumin for a warm, earthy note that complements the pumpkin. However, feel free to get creative and use your favourite spice blend – paprika, nutmeg, or a pinch of chili flakes would also be delicious.
- Brown Onion: Sliced thinly, brown onion adds a lovely aromatic and slightly pungent flavour. If you prefer a milder taste or a pop of colour, a red onion can be substituted.
- Fresh Rosemary: The distinct, piney aroma of fresh rosemary pairs exceptionally well with pumpkin and onion, adding a fresh, herbaceous finish. If fresh rosemary isn’t available, dried rosemary can be used in a smaller quantity, or you could experiment with other herbs like thyme or sage.
How to Make This Delicious Pumpkin Puff Pastry Tart
This Pumpkin Puff Pastry Tart recipe is surprisingly straightforward, but it does involve a few key preparation steps to ensure each component is perfectly cooked and ready for assembly. The beauty lies in preparing the different elements separately before bringing them together for the final bake, ensuring a harmonious blend of textures and flavours.
The process begins with roasting the pumpkin, which develops its natural sweetness. While the pumpkin is in the oven, you’ll whip up the seasoned ricotta filling and slice your onion. The final initial step is to blind bake the puff pastry, creating a sturdy and flaky base. Once these three elements are prepared, assembling the tart is a breeze, and it’s off to the oven for its grand finale!
Let’s walk through each step in detail to guarantee a perfect tart every time:
- First, preheat your oven to 180°C / 350°F (Fan Forced/Convection is ideal). Line a flat baking tray with baking paper or a silicone baking mat to prevent sticking.
- Take your frozen Puff Pastry Sheet out of the freezer and let it thaw at room temperature. This usually takes about 10-15 minutes, making it pliable enough to work with.
- Carefully cut the Pumpkin into small, uniform cubes, roughly 1-1.5 cm (0.4-0.6 inch). Smaller cubes cook faster and ensure they are tender by the time the pastry is done. You can choose to peel the pumpkin or leave the skin on, depending on the type of pumpkin and your preference. Place the pumpkin cubes evenly on your prepared baking tray. Drizzle generously with Olive Oil, then season with Salt and Pepper. Gently toss the cubes to ensure they are all lightly coated.
- Place the seasoned Pumpkin in the preheated oven to roast for about 15 minutes. The cubes should become tender and slightly softened, but not mushy. Once roasted, remove them from the oven and set aside.
- While the pumpkin is roasting, prepare the creamy ricotta filling. In a small mixing bowl, combine the Ricotta Cheese with Salt, Pepper, Garlic Powder, and Cumin (or your preferred blend of spices). Stir well until all ingredients are thoroughly combined and the mixture is smooth. Set this aside.
- Next, thinly slice the Brown Onion. Aim for consistent, delicate slices. Set these aside. (See note below regarding onion texture.)
- Once the roasted pumpkin is tender, remove it from the oven and allow it to cool slightly while you prepare the pastry.
(*) Note: The thinly sliced raw onions will retain some of their crunch after baking, which adds a lovely textural contrast. If you prefer a softer, more mellow, and slightly caramelised onion flavour, you can add them to the baking tray with the pumpkin and roast them together for the same 15-minute duration.
- Now, it’s time to prepare the puff pastry base. Lay the thawed Puff Pastry Sheet on a fresh, flat baking tray lined with baking paper. Gently fold each of the four sides inwards by approximately 1 cm (0.4 inch) to create a slightly thicker, raised edge around the tart. This border will help hold the filling and provide a beautiful, flaky crust. Using a fork, prick the entire central area of the pastry (inside the folded edges) numerous times. This process, known as “docking,” prevents the centre from puffing up too much during baking.
- Place the prepared Puff Pastry (still on its tray) into the preheated oven (180°C/350°F) to blind bake for about 10 minutes. The pastry should start to puff up slightly, and the centre should look dry to the touch. This step ensures a crisp base and prevents a soggy bottom once the wet filling is added.
- Remove the partially baked pastry from the oven. If the centre has puffed up significantly despite docking, gently press it down with the back of a spoon to create a flatter surface. Carefully spread the seasoned Ricotta Cheese mixture evenly over the entire pricked central area of the pastry, making sure to stay within the raised edges. You can use the back of a spoon or a small offset spatula for this.
- Arrange the roasted Pumpkin cubes and sliced Onion evenly over the ricotta cheese layer. Distribute them artistically for a visually appealing tart. Finally, sprinkle generously with fresh Rosemary leaves, to taste.
Optional Step: For an extra golden and glossy finish on your crust, lightly whisk an egg yolk in a small bowl with a teaspoon of water. Gently brush this egg wash over the folded edges of the puff pastry before the final bake.
- Place the assembled tart back into the oven to finish baking (at the same 180°C/350°F temperature) for an additional 15 to 20 minutes. Keep an eye on it – the tart is ready when the puff pastry edges are beautifully golden brown, and the pumpkin topping appears slightly caramelised and golden-brown.
Expert Tips for the Best Savory Pumpkin Tart
Achieving a perfectly flaky crust and a wonderfully flavourful filling for your Savory Pumpkin Tart is easy with these helpful tips:
- Size Matters for Pumpkin Cubes: Always cut your pumpkin into small, uniform cubes (about 1-1.5 cm or 0.4-0.6 inches). This ensures they cook quickly and are fully tender by the time the puff pastry is golden and crisp. Larger chunks might remain too firm.
- Onion Texture Preference: For onions that retain a pleasant, slightly crunchy bite, slice them thinly and add them raw to the tart before the final bake, as directed in the recipe. If you prefer a softer, more mellow, and slightly caramelised onion flavour, roast them alongside the pumpkin cubes in the initial step.
- Cheese Variations: While ricotta provides a beautifully creamy and mild base, feel free to experiment with other cheeses for a sharper flavour. Goat’s cheese or feta cheese are excellent alternatives that pair wonderfully with roasted pumpkin. If using feta or goat’s cheese, which are firmer, you might need to stir in a tablespoon or two of cream or milk to make them more spreadable over the pastry.
- Customise Your Spices: The beauty of this tart is its adaptability! I love garlic powder and cumin for their warm, earthy notes, but don’t limit yourself. Consider adding a pinch of smoked paprika, a dash of nutmeg, a hint of chili flakes for a kick, or even a mix of Italian herbs to the ricotta filling. Tailor the spices to your personal preference!
- Don’t Forget to Dock the Pastry: Before blind baking, it’s crucial to “dock” the pastry (prick the central part all over with a fork). This allows steam to escape, preventing the centre from puffing up excessively and ensuring a flat surface for your filling.
- Create a Defined Edge: Folding a small border (about 1 cm or 0.4 inch) around the edges of your puff pastry isn’t just for aesthetics. It creates a robust rim that helps contain the filling and bakes into a delightful, extra-crispy, golden frame for your tart.
- The Golden Touch (Egg Wash): For an irresistibly golden and glossy finish on the pastry edges, brush them with a light egg wash (one egg yolk whisked with a teaspoon of water) just before the second bake. This step is optional but highly recommended for that professional bakery look.
- Cool Slightly Before Slicing: While tempting to dive right in, allowing the tart to cool for 5-10 minutes after baking helps the filling set slightly, making it easier to slice cleanly and preventing the filling from spilling out.
Frequently Asked Questions About Savory Pumpkin Tarts
Absolutely! I opted for Ricotta Cheese in this recipe because of its wonderfully mild flavour and creamy texture, which allows the sweet pumpkin and aromatic rosemary to truly shine. However, if you’re craving a stronger, more pronounced cheesy flavour, there are fantastic alternatives.
Both Feta Cheese and Goat’s Cheese are excellent choices that complement roasted pumpkin beautifully. Their tangy, salty profiles create a different, yet equally delicious, flavour dynamic. If you decide to substitute Ricotta with Feta or Goat’s Cheese, keep in mind they are generally firmer. You might need to add a small amount of liquid, like a tablespoon or two of cream, milk, or even a little olive oil, to make them more “spreadable” and ensure an even layer over the puff pastry.
Yes, this recipe is remarkably adaptable and can easily be made both Dairy-Free and Vegan! Many popular brands of frozen Puff Pastry available in supermarkets are actually made with oil rather than butter, making them inherently dairy-free. Always check the ingredients list to be sure, or specifically look for a certified Vegan Puff Pastry if needed.
For the ricotta filling, you have several excellent dairy-free options. You can replace the dairy ricotta with a readily available Dairy-Free Cheese Substitute that is designed for spreading – there are many fantastic plant-based ricotta or cream cheese alternatives on the market. Another creative and delicious option is to use a spread like Hummus or a cashew-based cream cheese for the base; just make sure to season it well to complement the pumpkin and rosemary flavours.
When it comes to puff pastry, this tart is truly at its best when served fresh, straight from the oven. Puff pastry is renowned for its delicate crispness, which can unfortunately soften and lose its crunch relatively quickly. That being said, it will still be delicious if prepared a few hours in advance and gently reheated. If reheating, I strongly recommend doing so in the oven (not the microwave) for about 10-15 minutes at 160°C / 325°F to help restore the pastry’s flakiness and crisp texture.
I don’t recommend making the entire assembled tart more than 2 or 3 hours in advance to maintain optimal texture. However, if you want to get a head start, you can absolutely prep all the individual elements up to 24 hours in advance! The seasoned ricotta mixture can be stored in an airtight container in the fridge. Similarly, the roasted pumpkin cubes can be cooked ahead of time and kept refrigerated until you’re ready to assemble and bake. This makes assembly on the day of serving super quick.
I do not recommend freezing this tart once it’s fully assembled and baked. The delicate nature of puff pastry means it tends to become soggy and lose its desirable flaky texture upon thawing and reheating. The moisture from the filling also contributes to this, making it less enjoyable than a freshly baked tart.
Absolutely! This versatile tart is excellent for serving in various ways. As a main course, depending on appetites and whether it’s served with a side, it typically serves 1 or 2 people. However, if you’re planning a party or a multi-course meal, the baked tart can be easily sliced into smaller, elegant portions perfect for an appetizer, starter, or part of a buffet.
For a truly individual experience, you can create delightful mini pumpkin tarts! Simply cut the puff pastry sheet into smaller squares (e.g., four or eight pieces) before adding the filling. Then, follow the same steps for blind baking and assembly, baking them individually until golden. This is a fantastic idea for entertaining, similar to how my friend Alex at It’s Not Complicated Recipes prepares her charming Spinach and Feta Galettes. They look incredibly impressive and are perfect for grab-and-go enjoyment!
More Delicious Savoury Tart Recipes to Try
If you’ve fallen in love with the ease and flavour of this savory pumpkin tart, you’ll be thrilled to discover more of our delightful savoury tart and quiche creations. Each recipe offers a unique blend of ingredients and textures, perfect for any occasion:
- Caramelised Onion, Fig and Feta Tart: A gourmet blend of sweet and salty.
- Spinach and Mushroom Quiche: A classic comfort food, rich and satisfying.
- Tomato Galette: Fresh and vibrant, celebrating the taste of summer.
- Cheddar Broccoli Quiche: A family favourite, hearty and cheesy.
- Onion and Leek Tart: Elegant and flavourful, a true classic.
- Spinach and Feta Quiche: A Mediterranean-inspired delight.
- Beetroot and Goat’s Cheese Tart: Earthy and tangy, a colourful showstopper.
- Cheese and Tomato Quiche: Simple, delicious, and always a hit.
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Recipe Card: Savory Pumpkin Tart with Ricotta, Onion & Rosemary
Pumpkin Tart with Ricotta, Onion and Rosemary
Print Recipe
Ingredients
- 1 sheet Frozen Puff Pastry sheet, rolled, 25x25cm / 10×10 inch
Roasted Pumpkin
- 350 gr (0.75 lbs) Fresh Pumpkin
- 1 tablesp. Olive Oil
- 1/2 teasp. Salt
- 1/4 teasp. Pepper
Tart Filling & Toppings
- 100 gr (0.2 lbs) Ricotta Cheese
- 1/2 teasp. Salt
- 1/4 teasp. Pepper
- 1/2 teasp. Garlic Powder, optional
- 1/2 teasp. Cumin Powder, optional
- 1/4 Brown Onion
- Fresh Rosemary, to taste
- 1 Egg Yolk for egg wash, optional
Instructions
- Preheat your oven on 180’C/350’F. Take the Puff Pastry Sheet out of the freezer and leave at room temperature to thaw.
Roasted Pumpkin
- Cut the Pumpkin into small cubes (peeled or with the skin on) and place them on a flat baking tray lined with baking paper. Drizzle with Olive Oil, Salt and Pepper and toss to mix.
- Roast in the oven for about 15 minutes, or until the Pumpkin chunks are soft. Remove from the oven and set aside.
Tart Filling & Toppings
- In a small bowl, mix the Ricotta Cheese with the Salt, Pepper, Garlic and Cumin (or your choice of spice). Set aside.
- Cut the Brown Onion into thin slices and set aside (1).
Assembling the Tart
- Place the thawed Puff Pastry over a flat baking tray lined with baking paper. Fold the sides on 1 cm / 0.4 inch to create an edge. Use a fork to prick the centre of the pastry (2).
- Place in the oven (still heated on 180’C/350’F) to blind bake for about 10 minutes, or until it starts to puff and the centre of the tart feels dry to the touch.
- Spread the Ricotta filling over the pastry using the back of a spoon or a small offset spatula (3). Place the Roasted Pumpkin and Onion slices over the Ricotta. Finish with some Rosemary.
- Optional: whisk an egg yolk in a small bowl and brush it over the edges of the pastry
- Place the tart back in the oven to finish baking (still at 180’C/350’F) for 15 to 20 minutes, or until the edges of the pastry are golden.
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Notes
If making individual tartlets, cut the puff pastry sheet into 4 or 8 small squares.
- The onion slices will remain quite crunchy. If you want more caramelised, softer onion, you can roast them with the pumpkin before placing over the puff pastry.
- You will need to “dock” (prick with a fork) the pastry all over the central part of the tart. This is to insure the centre of the tart does not puff too much and you can easily spread the rest of the ingredients over it.
- If the central part of the tart puffed a lot, you might need to gently press on it to deflate it and insure you can easily spread the cheese over it.
Nutrition (per serving)