This pumpkin tart uses one whole pumpkin – no leftovers left behind. It’s a rich, earthy, comforting recipe and it just reminds me why seasonal cooking is so special to me in the first place.
This time of year is abundant with pumpkin, but you usually see it in sweet recipes (my cookies are a definite culprit here). This savory pumpkin tart aims to use this fruit in a new kind of way, and uses it in multiple ways. The pumpkin keeps its skin on (you can eat it!) and the recipe uses the seeds to make a crunchy, bright and zesty gremolata to counteract all of the rich, hearty flavors in the tart. Everything is laid on top of a rich and delicious sun-dried tomato & red pepper spread, and the whole tart comes together beautifully in the oven.
I could wax philosophic about this tart for days, but all you really need to know is that it is pure comfort on a plate. Read on for more on how to make all of the components for this perfect pumpkin tart.
Table of contents
Ingredients you’ll need for this pumpkin tart
This tart has a lot of components, but they all come together rather seamlessly. Here is everything you’ll need:
- 2 servings all-butter pie crust, or store-bought puff pastry
- 1 medium pumpkin, cored and scooped
- 2/3 cup pumpkin seeds from the pumpkin (typically you use all of the seeds from the core), rinsed and dried
- 3/4 tsp each of coriander, cumin, chili powder and smoked paprika
- Kosher salt and black pepper as desired
- 1 medium red onion, thinly sliced
- 1/3 cup roasted red peppers, stored in oil
- 1/3 cup sun dried tomatoes, stored in oil
- 1 tsp kosher salt
- 1/2 cup cool water
- 2/3 cup cilantro, leaves and stems
- 1/4 cup mint leaves
- 1 lime for juicing
- 1 egg for egg wash
- 1 tbsp honey, optional
- Olive oil as needed throughout the recipe
The pie crust for this pumpkin tart
This is the pie crust recipe I use for this tart. This recipe yields two tarts (I didn’t want to leave you with half a pumpkin lying around!) so I opt for two servings of this recipe.
It’s super quick and very fun to make, but you can also totally use store-bought puff pastry if that’s more your boat!
How to prepare the pumpkin for this tart
The pumpkin for this tart will be double roasted – that means the skin will become soft and edible for this recipe! So first, thinly slice the pumpkin in half-moon pieces from top to bottom. See photos for reference.
Toss with the spices, salt, pepper and a drizzle of olive oil and add to a baking sheet.
Rinse and dry the pumpkin seeds and add them to a separate baking sheet. Sprinkle them with kosher salt.
Bake the pumpkin for 15 minutes at 375°F, bake the seeds for 20-25 minutes at the same temperature until they are golden brown.
Then you’ll be ready for the next steps of the recipe!
The timing for the rest of this pumpkin tart recipe
A lot of things happen in this recipe while the pumpkin and seeds are roasting. It’s all about timing for this recipe to make the whole process relatively quick!
While the pumpkin is roasting, caramelize the red onions in a heavy bottomed dutch oven. When that’s going, you can blend together the sun-dried tomatoes & roasted red peppers.
Lastly, chop up the gremolata when the pumpkin seeds are out of the oven.
The whole recipe is a well-oiled machine, and everything should be ready to assemble at about the same time!
Bringing this recipe together
Now it is time to assemble the tart. Leaving about 2 inches of room on the sides, spread on of the sun-dried tomato spread, then add the pumpkin and the red onion in alternating layers until the tart is covered.
Fold up the sides of the tart. Let the tart chill in the fridge for 15 minutes. Do this for both tarts at the same time if you are making two! But you can also store all the ingredients and bake at a later date.
Then just whisk the egg into an egg wash and use a brush to brush the egg wash onto the edges of the tart right before baking. Bake at 375°F for 40-45 minutes or until the crust is a deep golden brown. For an optional glaze, you can whisk together honey and oil at this time to dab on the tart when it comes out of the oven. This is for those who like a salty-sweet and glazed kind of look!
When the tart is out of the oven, sprinkle the cilantro gremolata all over the top. Serve warm!
Looking for other similar recipes?
I love a tart and galette moment, it’s so much easier than pie and also so much more FUN. Here are a few favorites from the blog:
And that’s about it for this whole-pumpkin-tart!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Pumpkin Tart with Caramelized Onions & Pumpkin Seed Gremolata
Ingredients
- 2 servings all-butter pie crust, or store-bought puff pastry recipe linked in the blog post above
- 1 medium pumpkin cored and scooped
- 2/3 cup pumpkin seeds from the pumpkin (typically you use all of the seeds from the core) rinsed and dried
- 3/4 tsp each of coriander, cumin, chili powder and smoked paprika
- Kosher salt and black pepper as desired
- 1 medium red onion thinly sliced
- 1/3 cup roasted red peppers, stored in oil
- 1/3 cup sun dried tomatoes, stored in oil
- 1 tsp kosher salt
- 1/2 cup cool water
- 2/3 cup cilantro leaves and stems
- 1/4 cup mint leaves
- 1 lime for juicing
- 1 egg for egg wash
- 1 tbsp honey optional
- Olive oil as needed throughout the recipe
Instructions
- Preheat the oven to 375°F. Roll out the pie dough into a large rectangle, about 16 inches long and 10 inches wide, it doesn't have to be perfect. This recipe will yield two tarts, so do two crusts if you are baking them at the same time. Place dough on a parchment lined baking sheet and put it in the fridge to chill.
- Thinly slice the pumpkin in half-moon pieces from top to bottom. See photos for reference. Toss with the spices, salt, pepper and a drizzle of olive oil and add to a baking sheet.
- Rinse and dry the pumpkin seeds and add them to a separate baking sheet. Sprinkle them with kosher salt.
- Bake the pumpkin for 15 minutes at 375°F, bake the seeds for 20-25 minutes at the same temperature until they are golden brown.
- While the pumpkin and seeds are baking, put a dutch oven or large pot on medium heat. Add about 2 tbsp of olive oil and add in the sliced red onion. Season with salt, and let cook, stirring occasionally for 10-15 minutes as the onions soften and begin to caramelize. When jammy and slightly brown, remove them from the heat and set aside.
- After this, add the roasted red peppers, sun dried tomatoes and water to a blender. Add in about 1 tbsp of oil from the sun-dried tomato jar and a pinch of salt. Blend until smooth and spreadable, add more water as needed to get your desired result.
- When the seeds are out of the oven, chop them up with a knife or pulse them in a food processor to break them into pieces. Finely chop up the cilantro and mint and add this to a bowl with the seeds. Add in the juice from the lime, a drizzle of olive oil and salt to taste. Set this aside.
- Now it is time to assemble the tart. Leaving about 2 inches of room on the sides, spread on of the sun-dried tomato spread, then add the pumpkin and the red onion in alternating layers until the tart is covered.
- Fold up the sides of the tart. Let the tart chill in the fridge for 15 minutes.
- Whisk the egg into an egg wash and use a brush to brush the egg wash onto the edges of the tart right before baking.
- Bake at 375°F for 40-45 minutes or until the crust is a deep golden brown.
- For an optional glaze, you can whisk together honey and oil at this time to dab on the tart when it comes out of the oven. This is for those who like a salty-sweet and glazed kind of look!
- When the tart is out of the oven, sprinkle the cilantro gremolata all over the top. Serve warm!
I am totally hooked on your recipes and IG account! This sounds gorgeous gorgeous gorgeous. Squash is baked- will need to pick up fresh herbs and this baby will be in the oven tomorrow. Thank you for your stunning ideas & recipes !!!!
This was absolutely delicious! My whole family loved it
We made this tart for the first time last night for Sunday dinner. We used store bought puff pastry and a small’ish pumpkin and we had enough for two tarts. The recipe worked out perfectly and next time we may tweak to add some goat cheese for added texture and flavour. Thanks Justine for another awesome recipe!