Pumpkin and feta free-form tart

Prep 0 h : 35 m
Cook 0 h : 55 m


  • 800g jap pumpkin, cut into 3cm pieces

    2 medium red onions (340g), cut into wedges

    2 tsp fresh thyme leaves

    1 tbsp olive oil

    80g feta, crumbled

    2 bocconcini (70g), torn

    2 tbsp fresh thyme

    Cream cheese pastry

    1 ¼ cup (185g) plain (all-purpose) flour

    1/2 tsp sea salt flakes

    125g cold cream cheese, chopped

    1 free-range egg

    1 tbsp cold water, approximately

    Mixed leaf salad

    100g baby mesclun

    ½ cup coarsely chopped fresh flat-leaf parsley

    1 tbsp fresh dill sprigs

    1 medium firm pear (230g), cut into matchsticks

    1 tbsp olive oil

    1 tbsp lemon juice


  • Preheat oven to 200°C.

    Place pumpkin, onion and thyme on a baking-paper-lined oven tray; drizzle with oil.


    Bake for 25 mins or until tender.


    Meanwhile, make cream cheese pastry: Process flour, salt and cream cheese until crumbly; add egg and the water, pulse until mixture just comes together. Knead dough on a floured surface until smooth. Wrap in plastic wrap; refrigerate for 20 mins.

    Roll pastry between sheets of baking paper to a 30cm round.

    Remove top sheet of baking paper; lift pastry on paper to a second oven tray.

    Top pastry with pumpkin mixture, feta and bocconcini, leaving a 4cm border all around.

    Fold pastry side over filling, pleating as you go to partially cover.

    Bake tart for 30 mins or until golden and base is cooked through.

    Meanwhile, make mixed leaf salad: Place ingredients in a large bowl; toss gently to combine. Season to taste.

    Serve tart topped with thyme and with salad.