Savory Pumpkin and Feta Tart

Savory Pumpkin and Feta Tart (Tarte Salée au Potiron et Feta) is a delicious, autumn-inspired dish that combines the sweetness of roasted pumpkin with the salty tang of feta cheese. It’s easy to make and perfect for a cozy dinner or an elegant brunch. Whether served warm or cold, this savory tart is bound to impress with its rich flavors and beautiful presentation.

Why You’ll Love This Recipe

• Seasonal Goodness: Featuring roasted pumpkin, this tart makes great use of seasonal ingredients and offers a taste of fall in every bite.
• Flavorful & Balanced: The sweetness of the pumpkin is perfectly complemented by the salty, creamy feta cheese, creating a dish that’s savory, hearty, and satisfying.
• Simple & Elegant: With its flaky crust and beautifully roasted filling, this tart can be served as a centerpiece for any meal or paired with a side salad for a lighter option.

Ingredients You’ll Need

• 1 pre-made pie crust (or homemade if you prefer)
• 1 lb pumpkin (or butternut squash), peeled and cubed
• 3-4 oz feta cheese, crumbled
• 2 eggs
• 1/2 cup heavy cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• Salt and pepper, to taste
• Olive oil, for roasting and sautéing
• Optional garnish: Fresh thyme or parsley

Tools Needed

• Baking sheet
• Tart pan or pie dish
• Skillet for sautéing
• Mixing bowls
• Whisk

How to Make Savory Pumpkin and Feta Tart

Step 1: Roast the Pumpkin

Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with a drizzle of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for about 20-25 minutes, or until the pumpkin is soft and caramelized. Set aside to cool slightly.

Step 2: Prepare the Crust

While the pumpkin is roasting, roll out your pie crust and press it into a tart pan or pie dish. Poke the bottom of the crust with a fork to prevent bubbling, then par-bake it in the oven for about 10 minutes, just until it starts to turn golden.

Step 3: Sauté the Onions and Garlic

In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onions and garlic until soft and fragrant, about 5 minutes. Remove from heat and set aside.

Step 4: Make the Filling

In a bowl, whisk together the eggs, heavy cream, thyme, and a pinch of salt and pepper. Add the roasted pumpkin, sautéed onion mixture, and crumbled feta to the bowl, gently folding everything together.

Step 5: Assemble the Tart

Pour the filling into the prepared pie crust, spreading it out evenly. Top with a bit more crumbled feta, if desired, for extra flavor and texture.

Step 6: Bake the Tart

Bake the tart in the preheated oven at 375°F (190°C) for about 30-35 minutes, or until the filling is set and the top is golden. Allow it to cool slightly before slicing.

What to Serve with Pumpkin and Feta Tart

• Green Salad: A simple mixed green salad with a light vinaigrette balances the richness of the tart.
• Roasted Vegetables: Serve with roasted carrots, Brussels sprouts, or parsnips for a hearty side.
• Soup: Pair with a warm bowl of butternut squash soup or tomato soup for a comforting meal.

Tips for the Best Tart

• Try different cheeses: For a twist on the classic, you can substitute feta with goat cheese or blue cheese for a sharper flavor.
• Use leftover roasted vegetables: Have extra roasted veggies on hand? Feel free to add them to the tart for more depth of flavor.
• Make it ahead: This tart is great served warm or at room temperature, making it perfect for prepping ahead of time.

Storage Instructions

• Refrigerate: Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place slices in a 350°F oven for about 10 minutes, or until warmed through.
• Freeze: You can freeze the tart for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge and reheat before serving.

FAQs

Can I make this tart with other squash?

Yes! You can easily swap the pumpkin for butternut squash or even acorn squash for a similar flavor.

What if I don’t have heavy cream?

You can substitute half and half or even whole milk for a lighter version of the filling.

Can I make this tart crustless?

Yes, for a lower-carb option, you can bake the filling directly in a greased pie dish without the crust. Be sure to grease the dish well to avoid sticking.

Conclusion: Your New Favorite Fall Tart

This Savory Pumpkin and Feta Tart is the perfect way to celebrate fall’s best flavors. The combination of roasted pumpkin, tangy feta, and buttery crust creates a dish that’s rich, savory, and totally satisfying. Whether you’re serving it for brunch, lunch, or dinner, this tart is sure to impress.

If you enjoyed this recipe, be sure to try my Spinach and Ricotta Tart or Leek and Gruyère Quiche for more savory, French-inspired dishes! Don’t forget to share your creations with me on Pinterest or leave a review below—I’d love to hear how it turned out for you!

Nutritional Information (Per Serving)

• Calories: 310
• Protein: 10g
• Fat: 22g
• Carbohydrates: 19g
• Sodium: 450mg