Quick pumpkin and potato tart with sausage and puff pastry, the clever recipe to cook the filling without stress and in the microwave!
If you have some pumpkin in the fridge and are looking for quick, easy and tasty pumpkin recipes to use it, this savory tart with pumpkin, potatoes and sausage could be perfect for you! This quick autumn recipe is ideal as an appetizer or as a weeknight saver and, as you know, tasty savory tarts always win everyone over!!
For this indulgent recipe, the well-combined ingredients will give you a delicious dish that will impress both as an appetizer for festive days and as a weeknight lifesaver on a chilly autumn evening: ready to make it together? Let’s go, and if you don’t have a microwave you can always use a skillet!!
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- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups Yellow pumpkin (peeled and diced)
- 2 cups Potatoes (peeled and diced)
- 1 onion
- to taste roasting herbs (or salt and spices)
- to taste extra virgin olive oil
- 1 egg (with a little milk for glazing)
- 5 oz provola cheese (or caciotta or stretched-curd cheese)
- 7 oz sausage
- 1 roll puff pastry (round)
Tools
- Baking dish 9.5 in
- Oven
- Microwave oven
- Frying pan
Preparation of the savory tart with sausage, potatoes and pumpkin
For this recipe I recommend choosing a firm-fleshed pumpkin; avoid varieties that release too much water or become mushy after cooking. I like Delica or butternut, but chestnut-type pumpkins are also fine.
To make the pumpkin tart with potatoes and sausage, rinse the pumpkin, cut it into portions, peel it, remove the seeds and stringy parts, and cut it into cubes.
Do the same with the potatoes and chop the onion. Put everything in a bowl, dress with olive oil and roasting herbs (or salt, pepper and rosemary) and mix.
Cover with a suitable lid or a plate and cook for 20 minutes at 750W in your microwave. Alternatively, after softening the onion with a good drizzle of oil, add the potatoes and cook for 5 minutes, then add the pumpkin, season with salt and pepper and continue cooking with a very small amount of water and the lid on the pan.
Once the filling is cooked, transfer it to a flat plate so it can cool down completely. Line a baking dish with the puff pastry (do not remove the parchment paper),
spread half of the pumpkin mixture with the potatoes and onion, add the sausage (crumbled and removed from its casing), the cheese and the remaining filling.
Level the filling and fold the edges of the pastry inward, brush them with beaten egg mixed with a little milk and pour the leftover egg mixture inside the tart (this way we won’t waste it), sprinkle with sesame seeds and bake in a preheated oven at 392°F for 20-25 minutes or until golden.
Make sure the tart is cooked also on the bottom, then remove from the oven, let it cool slightly and serve. I garnished it with some chives for a touch of color, but this is optional.
For a vegetarian version of the recipe, omit the sausage and replace the cheese with smoked provola.
Storage notes and tips
You can assemble the tart the day before serving and store it in the fridge, covered with plastic wrap, until it’s time to bake, provided the ingredients are completely cold. Before baking, just brush it with the egg and milk mixture.
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