Pumpkin & onion tart

This simple tart is really easy to make, and perfect for a midweek meal.

DURATION 0:02:45

Tags: tart, pumpkin, harvest, vegetarian, pastry,

Recipe -


1kg pumpkin or squash, such as coquina or acorn, peeled, deseeded and diced
75g essential Waitrose Lighter Soft Cheese
1 red chilli, finely chopped
2 tbsp chopped thyme
1 tbsp olive oil
1 red onion, sliced
215g sheet Cooks' Ingredients All Butter Shortcrust Pastry, defrosted 


1 Preheat the oven to 200°C, gas mark 6. Cook the diced pumpkin in boiling water for 10–15 minutes until just tender. Drain well and roughly mash with the soft cheese, chilli, thyme and seasoning.

2 Meanwhile, heat the oil in a frying pan and fry the onion for 5–7 minutes until golden. Stir half into the pumpkin mixture.

3 Unroll the pastry sheet and place on a baking tray. Spread the pumpkin mixture over the pastry, leaving a 2–3cm border around the edge. Scatter over the remaining onions. Roughly fold the pastry edges over the filling and bake for 25–30 minutes until golden. 

Nutritional Info

Typical values per serving:

Energy 1,628kj
Fat 17.5g
Saturated Fat 9.4g
Carbohydrate 48.1
Sugars 14.9g
Protein 9.6g
Salt 0.3g

Click here for more information about health and nutrition