zoom Pumpkin and onion tart

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    Pumpkin and onion tart

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    Pumpkin and onion tart

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes


    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. 

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