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 its 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 than you might think. The hardest part is probably slicing the pumpkin but if you have decent, sharp knife 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 sugar pumpkins, the skin of 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 onto 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 :)
Savory Pumpkin Tart
- 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
Garlic - Cashew Sauce
- 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 1 ½ 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.
1.) The great thing about Hokkaido pumpkins is that their skin is edible. However, if you can't find them around you and need to use a small pie pumpkin this is still doable. The skin on small pie or sugar pumpkins isn't edible and will need to be peeled off before slicing and putting it on the puff pastry. Peeling pie pumpkins isn't an easy task as the peel is fairly thick. Some people will microwave their pumpkin for a few minutes to soften the skin and then peel it. If all else fails, slice the pumpkin, cook it on the tart, and remove the peel before eating. Alternatively, you can make this with butternut squash instead. The peel of a butternut squash is thin and can easily be taken off with a peeler before cooking. 2.) Not sure how to score a border? Lay out your puff pastry sheet and using a yardstick or ruler measure out 1 ½ inch border around the edge of the puff pastry. Only cut halfway 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 fall recipes? Check out these!
I've never heard of this kind of pumpkin and had no idea you could eat the skin. It's so cute! This tart looks amazing! It would make a great appetizer at a holiday party!!
Linda @ Veganosity says
That looks so amazing. What a festive and fun appetizer for Thanksgiving. Love it!
Danielle Omar -- Food Confidence RD says
This looks amazing! I will keep my eyes out for this type of pumpkin!
Sophia @veggies dont bite says
Roasemary, red onion and pumpkin?! Such great flavors together. And I'm dying over that sauce!
Levan @ Crazy Vegan Kitchen says
OMG, the photos look AMAZING! Especially the feature image --- stuck out to me immediately in an amazing way. Love the colors, love the simplicity yet tastiness of the recipe. GIVE ME SOME!
[email protected] says
What beautiful colours! it almost looks like a dessert. Lovely texture and flavour combinations here too. Rosemary and squash go so well together.
Oh my! This really took away my breath. What a beautiful visual treat this is. Love the tarts
Kelly @ TastingPage says
I don't know whether to frame this or eat it! It's so beautiful, so pictures first and then fork and knife next!
Jacqueline Meldrum says
I've not made a puff tart in ages, you've put me right in the mood. This one looks gorgeous!
This looks like the perfect fall appetizer! I can totally see myself making this for a party :) And Hokkaido pumpkin is my favorite - no peeling involved is such a nice bonus
The Vegan 8 says
Such a beautiful, festive tart Vanessa! Love the simplicity and that garlic cashew sauce on top, yes please! I'm not a huge pumpkin fan, except in desserts (surprise!), but this is sure creative and looks wonderful!
Mmm, I love how the garlic cashew sauce brings the whole tart together. This is my first time hearing about Hokkaido pumpkin, if I ever see it for sale I'm all over it! :)
this is my kind of dessert, perfect!
Vanessa Croessmann says
Definitely not a dessert...but thanks.
Howie Fox says
YESSS!! What a fantastic dinner idea!!! This would deffo fit in my schedule. Maybe I have to practice slicing pumpkin a little better though. That can sometimes be a challenge ;-)
Sina @ Vegan Heaven says
This looks amazing, Vanessa! :-) I love that you added rosemary and the cashew sauce sounds so delicious!
I made this today with butternut, not expecting it to be as good as touted. It was better! So simple, and so, so perfect. The cashew sauce takes it out of this world. It's so worth making - thank you for posting :)
Vanessa Croessmann says
I'm so glad you liked it! I love how easy this tart is to make :) Happy Holidays :)
I made it, but I should have trusted my instincts about cooking it at 450 for an additional 5 min. Totally burnt the bottom of the dish! So sad! 20 min is just enough time when cooking on the bottom rack. The cashew cream was lovely