Pumpkin & Caramelised Onion Tart

  • Vegetarian Recipe

A warm tart is a classic winter dish, but this one is anything but boring! The combination of Anathoth Farm Caramelised Onion Relish, honey, mustard and pumpkin on a flaky puff pastry base will have your mouth watering.

Dish this up for guests with a simple mesclun salad.

Recipe Serves 6


  • 1 sheet flaky puff pastry, thawed
  • 250g pumpkin (weighed after removing seeds), cut into wedges
  • 1 egg
  • 1 tsp mustard
  • 1 tsp honey
  • 1/4 cup milk
  • 1/8 tsp salt
  • ½ cup Anathoth Farm Caramelised Onion Relish


  1. Preheat oven to 200°C. Lightly grease a loose-bottom tart tin.
  2. Arrange pumpkin in a baking dish, drizzle with oil and cover with tin foil. Bake for 30 minutes or until soft.
  3. Reduce oven to 180°C. Line prepared tin with pastry and prick with a fork. Fill with baking paper and baking beans, and blind bake for 10 minutes. Remove baking beans and bake for a remaining 10 minutes.
  4. Meanwhile, to make the filling, scoop out 50g of flesh from the cooked pumpkin. Transfer to a blender along with remaining ingredients (except for the Caramelised Onion Relish) and blend until smooth.
  5. Spread caramelised onion relish over the baked pastry case. Pour over the filling and bake for 25 minutes, until cooked through and beginning to brown on top.
  6. Allow to cool slightly. Serve warm or chilled, topped with extra caramelised onion relish.