Thermomix Pumpkin & Feta Tart

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

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.

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.

• 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.

Step 2 - Add The Fillings

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

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.

FAQS

Related Recipes

Looking for more easy family dinners?

Here's a few of our favourites:

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!

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

Cook ModePrevent 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

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