Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (2024)

Home » Pumpkin Feta Tart – Vegetarian Homemade Pie Recipe

by Matt Dobson

Get ready for the reactions when everyone smells the delicious aroma of this Vegetarian Pumpkin Feta Tart / Pie recipe cooking in the oven.

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (1)

Visually the Pumpkin Feta Tart has a real WOW factor too it’s one very attractive pumpkin pie. It just looks special and would make a fabulous centrepiece if you were hosting for vegetarians.

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (2)

The tart looks like a giant orange rose pie prior to cooking in the pie in the oven!

I found that when I tried slicing the pumpkin by hand the slices were irregular in thickness and much too thick. So I used a food processor instead.

Vegetarian Pumpkin Feta Tart Secrets

The use of puff pastry in this recipe gives the pie a real homely feeling.

I love using crispy puff pastry for my tart and pie recipes. I really feel that tarts, pies and rolls taste better when they have a sheet of puff pastry wrapped around then.

All those delicious layers of flaky pastry around the pumpkin pie. Yum, you can’t go wrong.

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (4)

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe

What’s cooking, good looking! That’s how I was greeted when hubby arrived at home to smell the delicious aroma of this Pumpkin Feta Tart.

5 from 6 votes

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Course: Dinner, Entrée, Side Dish

Cuisine: American, Australian

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 290kcal

Author: Matt Dobson

Ingredients

  • 100 gm puff pastry 2 sheets
  • 650 gm pumpkin peeled
  • 200 gm creamy lemmos feta cheese
  • 1 sprig rosemary
  • 5 whole egg
  • 2 cloves garlic
  • 1 tbsp ground pepper to taste
  • 300 ml pouring cream
  • 1 whole egg
  • 1 tbsp spray oil

Instructions

  • Heat oven to 200 degree Celsius

  • Remove the puff pastry from the freezer and allow to defrost.

  • Spray a pie dish with oil.

  • Line the pie dish with pastry and trim any excess pastry from the sides.

  • Beat one of the eggs in a small bowl.

  • Apply the egg wash to the sides of the pastry.

  • Line the centre of the pastry shell with a little bit of baking paper and add pie weights to the centre.

  • Bake the pie shell blind until it is lightly coloured.

  • Remove the pie weights and reserve the partially cooked pie crust.

  • Reduce the oven temperature to 170 degree celsius.

  • Using a food processor or mandolin slice all the pumpkin into thin wedges.

  • Crumble half the feta cheese over the pie crust.

  • Arrange the pumpkin slices in a circular pattern around the pie. Start at the outside and work your way inwards.

  • Crumble more feta over the tart.

  • Grate the cloves of garlic over the tart and add the rosemary leaves.

  • In a large bowl add the cream and eggs. Beat with an egg whisk until combined.

  • Season the egg mixture with salt and pepper.

  • Slowly pour the egg mixture around the tart making sure it gets in between all the layers of pumpkin.

  • Bake until the tart is set. between 40 - 50 mins. checking until set.

  • *If the outside crust is browning too quickly add a cover made of al-foil to the top of the pie crust.

Nutrition

Serving: 100g | Calories: 290kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 62mg | Potassium: 440mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9730IU | Vitamin C: 10.4mg | Calcium: 63mg | Iron: 1.4mg

I decided to make this dish because I had been noticing spiralled vegetable tarts popping up on Pinterest. The only problem was, I didn’t feel they would have the intense flavour I like in my meals.

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (5)

I then added a strong, creamy cheese. I thought about adding basil because I love pumpkin and basil, but hubby likes rosemary.

We have Rosemary growing wild in our garden so it was an obvious choice. I am really happy with the rosemary favour. I think it suits that comfort food feel of a pumpkin pie.

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (6)

I served the Pumpkin and Feta Tart with some extra creamy feta cheese sprinkled over the top.

I also added some more fresh leaves from the rosemary sprigs.

I would love for you to try this recipe, rosemary, feta and pumpkin are a match made in heaven!

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (7)

Note: Now, you may have noticed I have specified a Smooth Creamy Feta in the recipe. I will only be using brand names of products where I feel it is appropriate or necessary.

Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (8)

Don’t forget to add this scrumptious Vegetarian Pumpkin and Feta Tart to your favourite Pinterest pie board!

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Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe EASY Step by Step (2024)

FAQs

How was pumpkin pie made? ›

Early American settlers of the Plymouth Colony in southern New England (1620-1692) may have made pumpkin pies, of sorts, without crusts. They stewed pumpkins or filled a hollowed out pumpkin shell with milk, honey and spices, and then baked it in hot ashes. Northeastern Native American tribes grew squash and pumpkins.

Is pumpkin pie a pie or a tart? ›

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter.

What's the difference between a tart and a pie? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

What is pumpkin pie filling made of? ›

Homemade Pumpkin Pie Ingredients

For the filling: cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, salt.

Is pumpkin pie healthy? ›

According to the USDA's Dietary Guidelines for Americans, we should all be eating 2 cups of orange veggies each week. Pumpkin pie can help meet these recommendations plus that brilliant orange color provides the antioxidants vitamin A and lutein.

What are some facts about pumpkin pies for kids? ›

Did you know that the FIRST pumpkin pies were actually WHOLE BAKED PUMPKINS stuffed with assorted spices and apples? Did you know 50 million pumpkin pies are baked every year? The LARGEST PUMPKIN PIE on record was five feet around. It used 80 pounds of pumpkin and baked for six hours!

What's the difference between a pumpkin pie and a pumpkin tart? ›

A pumpkin tart isn't too different from a pumpkin pie when it comes to the filling, but one huge distinction is that the former doesn't require making pie dough - something that a lot of people struggle with since it's not only time consuming, but also difficult to get right (the pie dough can be too dry, too wet, hard ...

What makes a tart? ›

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Is pumpkin pie a vegetable or fruit? ›

According to expert Joe Masabni, Ph. D., Texas A&M Agri Life Extension Service vegetable specialist in Dallas, scientifically speaking, a pumpkin is a fruit simply because anything that starts from a flower is botanically a fruit.

Can I use a pie pan for a tart? ›

Q: Can you make a tart in a pie pan? A: If you're in a pinch, you can certainly press your tart shell into a pie pan and fill it. The presentation, though, won't be as nice and you will have some difficulting slicing and serving. The better substitute for a tart pan is a springform pan.

Is tart dough the same as pie dough? ›

Tart Dough vs Pie Dough

The proof is in the dough. The tart dough tends to be sandy in texture and rich in flavor. It's difficult to imagine, but you should know it's a tart the second you bite into it. The fillings used for tarts complement the crust.

Can I substitute a pie crust for a tart? ›

Can You Make a Tart with Pie Crust? The short answer is yes. There are a few things to consider: sable has more flavor than pie crust, so if you want the crust to add its own flavor to the dish, you may want to stick with tart dough.

Can I use canned pumpkin instead of pumpkin pie filling? ›

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Can I use pumpkin puree instead of pumpkin pie filling? ›

If you meant to purchase pumpkin pie filling but accidentally grabbed a can of plain pumpkin, it's easy to sweeten and season the puree. Follow a good pumpkin pie recipe (there's usually a recipe printed right on the label) and add sugar and spices to the puree along with other ingredients like eggs before baking.

Can I use regular pumpkin for pumpkin pie? ›

Start with the right variety of pumpkins, sugar pumpkins. Large pumpkins that we traditionally think of as jack-o-lanterns aren't ideal for pie as they are very stringy and have a lot of seeds. There really isn't very much “meat” to the larger pumpkins. Sugar pumpkins, also known as pie pumpkins, are sweeter.

Is pumpkin pie actually made with pumpkins? ›

So the only real pumpkin pies out there are made by die-hard cooks who buy fresh pumpkins and then steam them so they can remove and puree the flesh. Everyone else is eating squash pie instead. And--it's not just pie.

What was the original purpose of the pumpkin? ›

History of the Pumpkin

For centuries the pumpkin was consumed and used in many ways by Native Americans. They would cook the flesh of the pumpkin by roasting, baking, boiling and drying it. They also ate the seeds of the pumpkin and sometimes used them as medicine.

What is the origin of the pumpkin? ›

Scientists believe that pumpkins originated in North America about 9000 years ago. The oldest pumpkin seeds have been found in Mexico and date back to somewhere between 7000-5550 B.C.. Pumpkins (along with other forms of squash) were a historically important food staple among Native Americans.

What is an interesting fact about pumpkin pie? ›

FAST FACTS ABOUT PUMPKIN PIE

The Pilgrims' version of pumpkin pie involved picking the pumpkin, washing it, hollowing it out, filling it with cream or milk and baking it whole. The first published recipe for our modern version of pumpkin pie was included in the 1796 edition of “American Cookery” by Amelia Simmons.

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