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Pumpkin And Feta Tart

Make the most of Pumpkin season with this fabulous Pumpkin tart – great for sharing at a Halloween or Bonfire Night party.
Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Appetizer
Servings 10


  • 150g spelt flour
  • 90g butter, cubed
  • 30g chia seeds
  • 1 egg
  • 500g pumpkin cut into 1cm cubes
  • 100g feta cheese, crumbled
  • 8 shallots, quartered
  • 4 fresh sage leaves, roughly chopped


  • Preheat oven to 200° C.
  • Add flour, butter, chia seeds and a pinch of salt to food processor and blend until crumbly.
  • Add egg and blitz until the mixture comes together in clumps.
  • Turn mixture onto clean board and knead into round ball. Cover with cling wrap and set aside in refrigerator for 30 minutes.
  • Place pumpkin, shallots and sage on a baking tray and drizzle with Extra Virgin Olive Oil and bake in oven for 20 minutes, or until pumpkin becomes soft and golden brown.
  • Remove dough from fridge and flatten with rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges.
  • Blind bake pastry for 15 minutes.
  • Add feta to pumpkin and shallot mixture and spoon into tart base.
  • Bake in oven for 20 minutes, or until golden and cooked through.