Savoury pumpkin tarts

By admin
17 October 2013

Ready for Halloween? Here's a pumpkin recipe to get you in the spirit!

Prep time: 10 min Baking time: 40min Serves: 6


  • 1 roll shortcrust or puffy pastry, defrosted


  • 500g pumpkin, peeled and cubed salt
  • 1 onion, finely chopped
  • 4 rashers bacon
  • 1 clove garlic, crushed
  • 250g feta cheese
  • 25ml (5 t) chopped parsley
  • 2 eggs, lightly whisked
  • 100ml plain yoghurt, cream or crème fraiche
  • Freshly ground black pepper

Crust Roll out the pastry and line a 24cm pie dish or four or five 12 cm tartlet pans. Chill for 10 minutes and trim the edges. Prick the base/s with a fork and bake blind at 200 degrees Celsius for 6-8 minutes. Remove from the oven.

Filling Cook the pumpkin with a pinch of salt and a little water until soft. Mash and leave to cool. Fry the onion, bacon and garlic until cooked and soft. Put in a food processor with the feta cheese and pumpkin and process until smooth. Add the remaining ingredients and mix. Spoon into the prepared crust/s and bake at 200 degrees Celsius for 30 minutes or until the filling has set. Leave to cool.

To freeze Clover with clingfilm and freeze.

To serve: Defrost, preferably at room temperature (the crust becomes soggy and tough if defrosted in the microwave) and reheat at 180 degrees Celsius until warmed through.

Find Love!