Pumpkin and Ricotta Tart
Prep: 15 mins
Cook: Oven: 40 minutes. Air Fryer: 25 minutes
Servings: 4-6
Pumpkin and Ricotta Tart is a delicious savoury tart made with flaky puff pastry, sweet roasted pumpkin and creamy ricotta. Tender butternut pumpkin and red onion are roasted with thyme and olive oil, then layered over ricotta and spinach on a crisp puff pastry base. Finished with toasted pine nuts, extra ricotta and fragrant thyme, this rustic tart delivers a perfect balance of creamy, sweet and savoury flavours.
Ideal for lunch, brunch or light entertaining, this easy pumpkin tart can be cooked in the oven or air fryer and served with a drizzle of balsamic glaze and fresh rocket for a simple yet impressive meal.
Ingredients
- 2 sheets Pampas Light Puff Pastry, thawed
- 450g butternut pumpkin, peeled, cut into 2cm pieces
- 1/2 large red onion, thinly sliced
- 2 tbsp thyme leaves +extra, to garnish
- 1 tbsp olive oil
- 1 egg, lightly beaten
- ½ cup almond meal
- 150g fresh ricotta +2 tbsp extra, to serve
- 30g baby spinach leaves
- 2 tbsp pinenuts, toasted
- Balsamic glaze, to drizzle (optional)
- Baby rocket leaves, to serve (optional)
Method
Method - Oven
- Preheat oven to 200°C (180°C fan-forced). Line 2 trays with baking paper.
- Toss pumpkin, onion and thyme with oil, salt and pepper. Roast for 20 minutes until just tender.
- Cut 1 sheet of pastry in half. Attach halves to the top and one side of the second pastry sheet to form a larger square, pressing to seal edges. Trim to form a circle, using a plate as a guide.
- Place pastry on remaining tray. Prick centre, leaving a 4cm border. Brush with egg wash, sprinkle with almond meal and spoon over ricotta. Top with spinach and pumpkin mixture. Fold the edge up over the filling, leaving filling exposed in the centre and brush edges with egg wash.
- Bake for 20 minutes or until puffed and golden.
- Finish with extra ricotta, pinenuts and extra thyme. Drizzle with balsamic glaze and serve with rocket (optional).
Method - Air Fryer (Uses 1 sheet of pastry for x4 individual tarts)
- Follow the original steps to prepare the pumpkin, onion and thyme and air fry at 180°C for 12 min or until just tender.
- Cut 1 pastry sheet into 4 x 12cm rounds. Prepare tarts as above.
- Leaving at least 1-2 cm of space between each tart, air fry in a single layer at 180°C for 12-15 minutes until golden. Bake in batches.
- Finish with extra ricotta, pinenuts and extra thyme. Drizzle with balsamic glaze and serve with rocket (optional).
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