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A savory pumpkin tart featuring roasted pumpkin slices, caramelized onions, and a bright pumpkin seed gremolata on an all-butter pie crust base, layered over a sun-dried tomato and roasted red pepper spread.

Ingredients

Scale
  • 2 servings all-butter pie crust or store-bought puff pastry
  • 1 medium pumpkin, cored and scooped out
  • 2/3 cup pumpkin seeds from the pumpkin, rinsed and dried
  • 3/4 teaspoon each coriander, cumin, chili powder, smoked paprika
  • Kosher salt and black pepper, to taste
  • 1 medium red onion, thinly sliced
  • 1/3 cup roasted red peppers, packed in oil
  • 1/3 cup sun-dried tomatoes, packed in oil
  • 1 teaspoon kosher salt (for sun-dried tomato spread)
  • 1/2 cup cool water (for blending spread)
  • 2/3 cup fresh cilantro, including leaves and stems (for gremolata)
  • 1/4 cup fresh mint leaves (for gremolata)
  • 1 lime, juiced
  • 1 egg (for egg wash)
  • 1 tablespoon honey (optional, for finishing glaze)
  • Olive oil, as needed throughout recipe

Instructions

  1. Preheat oven to 375°F. Roll out pie dough into roughly 16×10 inch rectangle. Prepare two crusts if making both tarts. Place on parchment-lined baking sheet and chill in fridge.
  2. Slice pumpkin thinly into half-moons lengthwise. Toss with coriander, cumin, chili powder, smoked paprika, salt, pepper, and a drizzle of olive oil. Spread on a baking sheet.
  3. Rinse and dry pumpkin seeds. Spread on separate baking sheet and sprinkle with kosher salt.
  4. Roast pumpkin slices for 15 minutes at 375°F. Roast seeds simultaneously for 20-25 minutes until toasted and golden.
  5. While roasting, caramelize sliced red onions in 2 tablespoons olive oil in a heavy pot over medium heat with a pinch of salt for 10-15 minutes until golden and jammy. Remove from heat and set aside.
  6. Blend roasted red peppers, sun-dried tomatoes, 1/2 cup cool water, 1 tablespoon oil from sun-dried tomato jar, and pinch of salt until smooth and spreadable. Add more water for thinner consistency if desired.
  7. Chop toasted pumpkin seeds roughly by hand or pulse in food processor. Finely chop cilantro and mint, then combine with pumpkin seeds. Add lime juice, a drizzle of olive oil, and salt to taste. Set gremolata aside.
  8. On chilled pie crust, leave 2-inch border. Spread sun-dried tomato and roasted pepper spread generously over base. Layer roasted pumpkin slices and caramelized onions alternately over spread.
  9. Fold crust edges up gently around filling to create rustic edge. Chill tart for 15 minutes in fridge to hold shape during baking.
  10. Whisk egg for egg wash and brush over exposed crust edges.
  11. Bake at 375°F for 40-45 minutes until crust is golden brown and filling bubbles gently.
  12. Optionally, mix honey with olive oil and brush over tart immediately after baking for sweet-savory glaze.
  13. Sprinkle fresh cilantro and pumpkin seed gremolata over tart before serving warm.

Notes

The tart uses the whole pumpkin including edible skin and seeds., Using an all-butter pie crust yields tender, flaky crust; store-bought puff pastry is a convenient alternative., Chilling the assembled tart before baking helps the crust maintain shape., Honey glaze is optional for a sweet and savory contrast.

Nutrition

Find it online: https://cozyovenkitchen.com/pumpkin-tart-with-caramelized-onions-and-pumpkin-seed-gremolata/