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    Home » All Posts » Family » Family Meals » Thermomix Pumpkin & Feta Tart

    Published: Apr 20, 2016 · Modified: Jun 10, 2024 by Lucy ·

    Thermomix Pumpkin & Feta Tart

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    Jump to Recipe Print Recipe

    Our Thermomix Pumpkin & Feta Tart is the perfect midweek dinner - fast, fresh and packed full of BIG flavours!

    A pumpkin and feta puff pastry tart.

    If you're looking for a light and flavoursome meal, this is it!

    Flaky pastry filled with creamy egg, feta, pumpkin and caramelised onion.... the perfect combo!

    Just like our Egg & Bacon Quiche and Vegetable Quiche, we know you're going to love this vegetarian Thermomix Pumpkin & Feta Tart too!

    Why You're Going To Love This Recipe

    What's not to love about a meat-free meal that ready in 45 minutes!

    • Combination of flavours - the creamy feta combined with soft roasted pumpkin, sweet caramelised onion and flaky pastry is simply the BEST!
    • Ready in under 1 hour - if you use puff pastry sheets, you'll have dinner on the table in just 45 minutes.
    • Vegetarian - perfect for meat-free Mondays... or if you're reducing your meat intake.
    • Freezer-friendly - freeze any leftovers for easy 'grab and reheat' lunches.
    A piece of pumpkin and feta quiche.

    What You Need

    Our Thermomix Pumpkin & Feta Tart requires just 6 ingredients!

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredients for a pumpkin and feta tart.
    • Pastry - choose between puff pastry sheets or make our olive oil pastry recipe
    • Roasted Pumpkin - perfect for using up leftovers after a roast dinner!
    • Feta - choose a soft feta (like Danish feta or a goats cheese)
    • Eggs - use large eggs (approximately 60g each)
    • Milk - use full cream milk or substitute with creamy for an ultra-creamy option (my personal fave)
    • Caramelised Onion - I like the Beerenberg brand, however, you can use any brand you like (or even homemade). This really lifts the flavour of the Thermomix Pumpkin & Feta Tart.

    Step By Step Instructions

    Follow our simple steps for an easy family dinner.

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Prepare The Pastry

    Press the pastry sheets into the base of a quiche or tart tin. Set aside.

    Alternatively, prepare our olive oil pastry recipe and blind-bake it before proceeding with our recipe.

    Puff pastry in a tin.

    Step 2 - Add The Fillings

    Sprinkle the roasted pumpkin, feta and caramelised onion over the puff pastry.

    Pumpkin, feta and caramelised onion on puff pastry.

    Step 3 - Prepare The Egg Filling

    Place the eggs and milk (or cream) into the Thermomix bowl.

    Season with salt and pepper and mix to combine.

    Egg mixture in a Thermomix.

    Step 4 - Bake

    Pour the egg mixture over the pastry filling almost to the top.

    Bake for 30 minutes or until golden, flaky and cooked through.

    Expert Tips

    • For the ultimate tart, prepare our olive oil pastry recipe and then blind bake.
    • For a time-saving option, use puff pastry sheets.
    • If using puff pastry sheets, there's no need to blind bake.
    • Use leftover roast pumpkin OR cut pumpkin into 2-3 cm cubes, drizzle with olive oil and season with salt and pepper. Bake in an oven preheated to 200 degrees celsius for 20 minutes or until the pumpkin has softened.
    • Use a creamy, soft feta cheese (like Danish feta or a goats cheese).
    • Add fresh rosemary before baking if you like.
    • Cook until the pastry is golden and flaky and the filling has cooked through.
    • Store any leftovers in an airtight container in the fridge for up to 2 days.
    • Freeze leftovers for up to 3 months.
    A puff pastry pumpkin tart.

    FAQS

    If I make my own pastry, do I need to blind bake it?

    Yes! Homemade pastry needs to be blind-baked before adding the fillings.

    Can I substitute the pumpkin for sweet potato?

    Absolutely.

    Is milk or cream better?

    I personally prefer cream as it gives a richer, creamier texture. However, milk is also find to use (full cream milk is best).

    An overhead shot of pumpkin feta quiche.

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    Looking for more easy family dinners?

    Here's a few of our favourites:

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    A forkful of pumpkin quiche.

    SHOP OUR RANGE OF THERMOMIX COOKBOOKS

    Browse our collection of hardcopy Thermomix cookbooks here.

    There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

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    A piece of pumpkin and feta quiche.

    Thermomix Pumpkin & Feta Tart

    Our Thermomix Pumpkin & Feta Tart is the perfect family dinner!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Western
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 serves
    Calories: 367kcal
    Author: Lucy & Lauren
    Cost: $10

    Equipment

    • Thermomix
    • Oven

    Ingredients

    For The Pastry (choose ONE option)

    • 2 sheets puff pastry OR 1 X quantity Thermomix olive oil pastry defrosted
    • 1 quantity olive oil pastry

    For The Filling

    • 250 g roasted pumpkin chopped
    • 100 g feta cheese crumbled into chunks
    • 4 eggs
    • 100 g milk (or cream)
    • 3 teaspoon caramelised onion
    • sea salt and pepper to season
    • fresh rosemary optional
    Prevent your screen from going dark

    Instructions

    If making your own olive oil pastry

    • Make the pastry according to these instructions.
    • Remove from the fridge and roll out to approximately 1 and ½ cm thick. Place into a well-greased 23cm loose bottomed quiche or tart tin.
    • Preheat oven to 200 degrees celsius.
    • Blind bake with pie weights or rice for 15 minutes.
    • Remove from the oven.

    If using puff pastry sheets

    • If using puff pastry sheets, place the sheets over a loose bottomed tart tin and trim the edges.

    Assembling the tart

    • Place the roasted pumpkin, feta cheese and dollops of caramelised onion onto the pastry.
    • Add the eggs, milk, salt and pepper to the Thermomix bowl and mix for 20 seconds, Speed 4.
    • Pour the egg mixture over top of the pumpkin and feta.
    • Sprinkle over the fresh rosemary (optional).
    • Bake in the oven for 30 minutes or until golden and cooked through.

    Notes

    RECIPE NOTES & TIPS
    • For the ultimate tart, prepare our olive oil pastry recipe and then blind bake.
    • For a time-saving option, use puff pastry sheets.
    • If using puff pastry sheets, there's no need to blind bake.
    • Use leftover roast pumpkin OR cut pumpkin into 2-3 cm cubes, drizzle with olive oil and season with salt and pepper. Bake in an oven preheated to 200 degrees celsius for 20 minutes or until the pumpkin has softened.
    • Use a creamy, soft feta cheese (like Danish feta or a goats cheese).
    • Add fresh rosemary before baking if you like.
    • Cook until the pastry is golden and flaky and the filling has cooked through.
    • Store any leftovers in an airtight container in the fridge for up to 2 days.
    • Freeze leftovers for up to 3 months.

    Nutrition

    Calories: 367kcal | Carbohydrates: 25g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 372mg | Potassium: 244mg | Fiber: 2g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 95mg | Iron: 3mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Carolyn Greene says

      September 02, 2021 at 8:25 am

      Hi Ladies, just wondering what you do with the 2nd sheet of pastry, or do they overlap each other?

      Reply
    2. Carolyn Greene says

      September 02, 2021 at 8:23 am

      Hi Lucy, just wondering what you do with the 2nd sheet of pastry. Do they overlap each other?

      Reply
    3. Mel says

      May 03, 2021 at 1:24 pm

      Hi, just wondering if anyone has tried doing these as mini tarts and how they go being frozen for a quick easy lunch?

      Reply
      • Lucy says

        May 04, 2021 at 8:26 am

        They are delicious as little mini tarts!

        Reply
    4. Rau says

      September 19, 2020 at 11:09 pm

      I make this every time I have guest and always get asked for the recipe. It’s delish, quick and easy!!

      Reply
      • Lucy says

        September 20, 2020 at 8:23 am

        That is wonderful! Thank yuo for the feedback!

        Reply
    5. Fran says

      June 22, 2018 at 10:38 pm

      Love this recipe. It was a real winner. Thank you, will definitely make this again (used puff pastry store bought)

      Reply
    6. Michelle says

      June 01, 2018 at 3:55 pm

      This was delicious and so quick and easy too (but i cheated and used store bought puff pastry!) Will definitely make again and try different ingredients.

      Reply
      • Lucy Mathieson says

        June 02, 2018 at 8:49 am

        Perfect!!

        Reply
    7. Maggie says

      June 29, 2016 at 10:54 pm

      I made this recipe today and followed the instructions. If you roll the pastry out to 2.5 cm as it says it will not cook. Roll it out thin.
      Pretty sure I interpreted it right...
      Half a recipe of the olive oil pastry would make more sense, not one.
      It was delicious though, but my pastry is raw, thick and chewy ?

      Reply
      • Lucy says

        June 30, 2016 at 6:48 am

        Hi Maggie, as per the recipe, we suggest rolling it out to 1.5cm not 2.5cm.
        We do agree that there is often a bit of leftover pastry remaining. 🙂

        Reply
    5 from 1 vote (1 rating without comment)

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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