Pumpkin and onion tart


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. 

Pumpkin and onion tart
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes to 30 minutes
  • Total time: 40 minutes to 45 minutes 45 minutes

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

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4 stars

Average user rating Based on 19 ratings

This recipe was first published in Fri Aug 15 16:41:00 BST 2014.