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Pumpkin, olive & three-cheese tart

  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings


  • 400g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 60g (1/4 cup) black olive tapenade
  • 100g feta, crumbled
  • 125g (1/2 cup) fresh ricotta, crumbled
  • 40g (1/2 cup) finely grated parmesan
  • 30g baby rocket leaves
  • 8 baby roma tomatoes, thinly sliced
  • 1/2 small red onion, thinly sliced


  • 1
    Preheat oven to 200°C. Line 3 large baking trays with non-stick baking paper. Combine the pumpkin, oil and rosemary in a bowl. Season with salt and pepper. Place on 1 lined tray. Bake for 15 minutes or until golden.
  • 2
    Meanwhile, place pastry on remaining lined trays. Use a fork to prick all over. Bake for 10 minutes or until golden. Press with a clean folded tea towel to flatten.
  • 3
    Spread the tapenade over the pastry. Top with the pumpkin mixture, feta, ricotta and parmesan. Bake in oven for 5-7 minutes. Cut into squares. Top with rocket, tomato and onion to serve.

Source: taste.com.au


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