There are an overwhelming amount of sweet pumpkin recipes. Pumpkin pie, pumpkin cookies, pumpkin brownies, pumpkins covered in sugar, pumpkin sugar this and pumpkin sugar that. Frankly, I’m getting sick of it. Sure, I enjoy a good pumpkin dessert every now and then but I usually have more cravings for savory things.
Pumpkin tastes so good on it’s own. You’ve probably already had pumpkin soup before. If not, get on that!!
Pumpkin tastes really good roasted and put on a salad or even on things like this tart. What I really love about this pumpkin tart is that it’s much easier to make that you might think. The hardest part is probably slicing the pumpkin but if you have decent, sharp knive that shouldn’t be an issue either.
You don’t even have to cook the pumpkin before putting it on the puff pastry. Just make sure you slice it thin enough.
You do have to note that I used a hokkaido pumpkin for this recipe. You’ll sometimes find them at farmer’s markets or health food stores under the French name, potimarron or even called kuri squash.
The Hokkaido is much smaller than your typical sugar or small pie pumpkins.
Unlike with sugar pumpkins, the skin from Hokkaido pumpkins is edible and the flesh is smooth and velvety. However, the seeds aren’t good for roasting. The shell is too hard. Stick to using pie pumpkins if you want to roast your seeds.
If you can’t find a hokkaido at any local market or store, then you can also use a sugar or small pie pumpkin. Check out the notes in the recipe for how to use it then.
So you’ve got a pumpkin, some puff pastry, a red onion, and some rosemary…well, then you can get started. Add your pumpkin slices on to the puff pastry, along with some red onion and rosemary and bake it. While the tart is baking, make the scrumptious garlic-cashew sauce.
Take the pumpkin tart out of the oven and…
drizzle with the sauce! Dinner has never been easier :)
- 1 sheet of Puff Pastry
- ½ of a small Hokkaido Pumpkin (if using a small pie or sugar pumpkin see notes)
- 1 small red onion (sliced)
- Olive Oil
- 2 springs of Fresh Rosemary
- Fresh Cracked Pepper (optional)
- ⅓ of a cup Cashews
- 1 or 2 small cloves of Garlic
- 1 teaspoon Lemon Juice
- 1 teaspoon Apple Cider Vinegar
- ¼ of a teaspoon Salt
- 1 teaspoon Paprika
- ½ of a cup Water
- Preheat oven to 395F (200C)with a baking sheet inside.
- Remove your puff pastry from the refridgerator and score a 1½ inch border. (See notes)
- Wash the pumpkin and slice in half. Scoop out the seeds and toss. Slice your pumpkin as thinly as you can. Place the sliced pumpkin on the puff pastry, keeping it within the border. Add sliced red onion on top of the pumpkin and fresh rosemary. Brush with olive oil.
- Bake for 20 minutes on lower rack. After 20 minutes, increase heat to 450F (230C) and bake for an additional 5 minutes.
- While the tart is in the oven make the garlic-cashew sauce by blending all ingredients together in a food processor, blender, or with an immersion blender until smooth.
- Remove pumpkin tart from oven, drizzle with sauce, top with fresh cracked pepper (optional), and serve hot.
2.) Not sure how to score a border? Lay out your puff pastry sheet and using a yard stick or ruler measure out 1½ inch border around the edge of the puff pastry. Only cut half way into the puff pastry. Do this while trying not to touch the puff pastry with your hands. Puff pastry needs to stay cold to rise. The warmth from your hands will cause the puff pastry to easily tear. If you think your puff pastry is starting to stretch after making your border, place it back in the fridge or freezer for a few minutes.
Looking for some other pumpkin recipes? Check out this Hazelnut Pumpkin Strudel and more!