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Pumpkin and Feta Tart

Pumpkin and Feta Tart

A healthy, light and vegetarian tart that you will want as part of your repertoire.

Course Main Course
Keyword Pumpkin and Feta Tart
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Jane Georgiades, Milly, Molly and Me


  • 1/4 butternut pumpkin or equivalent of your choice of pumpkin
  • 100 g Greek Feta cheese the crumblier the better, broken into pieces
  • 5 shallots finely sliced
  • 120 g baby spinach
  • 300 ml cream
  • 3 eggs beaten
  • 2 sheets frozen puff pastry thawed
  • 2 handfuls parmesan cheese grated


  1. Set oven to !80°C.

  2. Slice the pumpkin reasonably thinly. Coat with olive oil and roast for 20 minutes until starting to turn golden and lightly caramelised.

  3. Wilt baby spinach with shallots in a frying pan.

  4. Combine egg and cream. Add salt and pepper.

  5. Lay sheets of pastry in 23cm flan tin with removable bottom. Top with spinach and shallots. Layer pumpkin and feta then fill the tart case with the egg and cream mixture. Top with parmesan cheese. Bake for 25 minutes or until filling is golden, puffed and firm. Serve and enjoy!