Pumpkin, Feta & Onion Tart.

*serves 8


  • 800g pumpkin, diced
  • 2 medium red onions, cut into wedges
  • 2 tsp fresh thyme leaves
  • 1 tbsp olive oil
  • 80g feta, crumbled
  • 70g bocconcini
  • 2 tbsp fresh thyme


  • 185g plain flour
  • 1/4 tsp sea salt flakes
  • 125g cold cream cheese, chopped
  • 1 egg
  • 1 tbsp cold water


  1. Preheat oven to 200C
  2. Put pumpkin, onion and thyme on a baking paper lined tray, drizzle with oil and season with salt/pepper
  3. Bake for 25 minutes until tender then remove from oven to cool
  4. Meanwhile, make cream cheese pastry by mixing flour, salt and cream cheese until it forms a crumbly mixture. Then add egg and water and knead on a floured surface until smooth
  5. Wrap in glad wrap and place in fridge for 20 minutes
  6. Remove pastry from fridge and roll between two sheets of baking paper until 30cm round
  7. Remove top sheet of baking paper and place on oven tray, lined with baking paper
  8. Top pastry with pumpkin mix, feta and bocconcini, leaving 4cm border around edge
  9. Fold pastry over filling around the edges, partially covering the mixture
  10. Bake tart for 30 minutes until golden brown
  11. Remove from oven
  12. Serve suggestions: leafy green salad or steamed greens
  13. Enjoy!