This Savoury Pumpkin Tart with Onion, Ricotta Cheese and Rosemary makes a delicious lunch or light dinner to enjoy this Autumn and Winter. The Pumpkin and Onion Tart made with Puff Pastry can also be served as an appetiser for your next party or for the Holidays!
1sheetFrozen Puff Pastry sheet, rolled25x25cm / 10x10 inch
350gr (0.75 lbs)Fresh Pumpkin
Tart Filling & Toppings
100gr (0.2 lbs)Ricotta Cheese
Fresh Rosemaryto taste
1Egg Yolk for egg washoptional
Preheat your oven on 180'C/350'F. Take the Puff Pastry Sheet out of the freezer and leave at room temperature to thaw.
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.
I used a 25 x 25cm / 10 x 10 inch Frozen Puff Pastry Sheet. This will serve 1 or 2, depending on which meal it is served for and if it is served on its own.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.