Savory Tart with Pumpkin and Feta, a simple and tasty rustic pie, perfect for any occasion: to serve as a light main dish, appetizer, or an idea for a quick yet flavorful lunch. It is easily prepared with genuine and seasonal ingredients, making it the ideal way to bring the aroma of autumn to the table.
The pastry crust holds a creamy filling of pumpkin and feta, enriched with a drizzle of extra-virgin olive oil, crunchy walnuts, and a pinch of nutmeg that enhances the natural sweetness of the pumpkin. The result is a savory tart with a balanced flavor: soft and enveloping inside, with a golden and crispy crust on the outside.
The pumpkin is the absolute star of this recipe: sweet, colorful, and rich in beneficial properties. Paired with feta, which has a bold and slightly salty flavor, it creates a delicious contrast that captivates from the first bite. Finally, the walnuts add a crunchy note that makes this rustic pie even more appetizing and complete.
You can serve it warm or at room temperature: it will be perfect either way, even the next day.
A versatile and undoubtedly successful idea, ideal for serving at an autumn aperitif, a savory buffet, or a dinner with friends. Easy to prepare, beautiful to see, and delicious to eat: this savory tart will become one of your favorite autumn recipes!
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the dedicated contact form at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 498.01 (Kcal)
- Carbohydrates 34.14 (g) of which sugars 5.68 (g)
- Proteins 13.80 (g)
- Fat 33.88 (g) of which saturated 8.28 (g)of which unsaturated 3.13 (g)
- Fibers 2.13 (g)
- Sodium 667.96 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Tart with Pumpkin and Feta
- 1 roll pastry dough
- 14 oz pumpkin (cooked)
- 7 oz feta
- 1 glass milk
- 1 oz walnuts
- 4 tbsp extra-virgin olive oil
- to taste Salt
- 1 pinch nutmeg
Tools
- Baking Dish
- ceramic beads
- Food Processor
Recipe for Savory Tart with Pumpkin and Feta
Start the preparation of the savory tart with pumpkin and feta with the pastry shell. Roll it out on a round baking dish or a tart mold with a 30 cm diameter.
Place a sheet of parchment paper or foil on top and pour the special ceramic beads or dried legumes so that they act as a weight and do not lift the dough during baking.
Bake the pastry dough in a preheated static oven at 374°F for 20 minutes.
Remove from the oven, take out the legumes and the parchment paper, being careful not to burn yourself, and put the pastry shell back in the oven at the same temperature for another 10 minutes or until golden.
In the meantime, prepare the pumpkin and feta cream: put the pumpkin in the blender (I steamed it with an electric pressure cooker, but traditional steaming or oven baking works too), 5.3 oz of feta, the milk, the salt, and the nutmeg.
Finish with the extra-virgin olive oil.
Blend everything for a couple of minutes.
Take the pastry shell and distribute the pumpkin and feta cream evenly.
Add the remaining 1.8 oz of feta, crumbling it with your hands.
Also, add the walnuts, previously coarsely chopped.
Put the tart back in the oven for another 10 minutes.
Let it cool slightly and bring the savory tart with pumpkin and feta to the table.
Savory Tart with Pumpkin and Feta: A Burst of Flavor in an Autumnal Version
Simple, genuine, and flavorful, the savory tart with pumpkin and feta is one of those recipes that never gets old. Perfect at any time of the day, it’s quick to prepare and captivates everyone with its autumnal aroma.
Try also the Pumpkin and Red Onion Farifrittata: a simple and tasty vegan recipe
How can I store the savory tart?
The savory tart with pumpkin and feta can be stored in the refrigerator for 2-3 days, well covered with plastic wrap or in an airtight container. Before enjoying, briefly heat it in the oven or air fryer to regain its crispiness.
Can I use puff pastry instead of pastry dough?
Yes, puff pastry is an excellent alternative if you want a lighter and flakier version. However, I recommend pricking it well with a fork before adding the filling to prevent it from puffing up too much during baking.
What type of pumpkin is best for this recipe?
The most suitable varieties are Delica or Butternut, compact and sweet, perfect for achieving a creamy and flavorful filling.
15 vegetarian recipes with pumpkin to try this autumn
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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