Description
This delicious Pumpkin Tart with Ricotta, Onion, and Rosemary combines the natural sweetness of roasted pumpkin with creamy ricotta cheese, aromatic rosemary, and a flaky puff pastry crust. Perfect as a savory appetizer or light meal, this tart offers a delightful balance of flavors and textures, baked to golden perfection.
Ingredients
Pastry
- 1 sheet Frozen Puff Pastry sheet, rolled (25x25cm / 10x10 inch)
Roasted Pumpkin
- 350 gr (0.75 lbs) Fresh Pumpkin, cut into cubes
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Ricotta Filling
- 100 gr (0.2 lbs) Ricotta Cheese
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 teaspoon Garlic Powder (optional)
- 1/2 teaspoon Cumin Powder (optional)
Toppings
- 1/4 Brown Onion, thinly sliced
- Fresh Rosemary, to taste
Egg Wash (optional)
- 1 Egg Yolk
Instructions
- Preheat Oven and Thaw Pastry: Preheat your oven to 180°C (350°F). Remove the puff pastry sheet from the freezer and allow it to thaw at room temperature.
- Prepare and Roast Pumpkin: Peel (optional) and cut the pumpkin into small cubes. Spread the cubes on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 15 minutes until the pumpkin is soft and tender. Remove and set aside.
- Make Ricotta Filling: In a small bowl, combine the ricotta cheese with salt, pepper, garlic powder, and cumin powder if using. Mix until well combined and set aside.
- Prepare Onions: Thinly slice the brown onion and set aside.
- Assemble Pastry Base: Place the thawed puff pastry on a baking tray lined with parchment paper. Fold the edges inward about 1 cm (0.4 inch) to create a border. Use a fork to prick the center area of the pastry to prevent excessive rising.
- Blind Bake Pastry: Bake the pastry in the preheated oven for about 10 minutes or until it begins to puff and the center feels dry to the touch.
- Add Fillings: Spread the ricotta mixture evenly over the partially baked pastry using the back of a spoon or offset spatula. Layer the roasted pumpkin cubes and sliced onions on top, distributing them evenly. Sprinkle fresh rosemary to taste over the tart.
- Apply Egg Wash (Optional): If desired, whisk the egg yolk in a small bowl and brush it gently over the edges of the pastry to enhance browning and shine.
- Finish Baking: Return the tart to the oven and bake for 15 to 20 minutes, until the pastry edges turn golden brown and crisp.
Notes
- You can leave the pumpkin skin on or peel it before roasting based on preference.
- Garlic powder and cumin are optional spices; feel free to adjust or omit according to taste.
- Using egg wash on the pastry edges is optional but helps achieve a beautiful golden finish.
- Serve warm or at room temperature for best flavor.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
