Pumpkin and Feta Tart

Pumpkin and Feta Tart Birds Eye

Pumpkin and Feta Tart: Paired for Perfection

Some foods go together like hand in glove. That’s how I feel about pumpkin and feta. Such a great combination. Pumpkin and Feta Tart is a savoury tart with a touch of mellow sweetness.

At this time of year pumpkins are plentiful and good value. I buy them every week. Butternut, Kent, Jap, I love them all. And while they take a little longer to prepare than other vegetables they are versatile and delicious. It’s definitely worth the effort to peel them. You can also buy pre cut pumpkin at the supermarket so you can enjoy this golden beauty of a vegetable with ease.

So Many Benefits!

What are the benefits of pumpkin? This is such a simple and ordinary vegetable but it is packed with benefits. For a start it is very high in vitamin A. It is also packed full of antioxidants which fight chronic disease. Pumpkin is an immunity booster and contains lutein which is good for your eyesight. It is low in calories so great to eat if you are watching your weight.

Fun fact, one of my babies loved puréed pumpkin so much she turned a light orange. I said to the doctor ‘Is it her liver failing?’ and he laughed and said it was the pumpkin! Thankfully she didn’t stay orange.

This Could be Your Next Family Favourite

This tart is a bit of a favourite in my family with everyone asking if I can make it regularly.  That has surprised me because pumpkin is not always loved, particularly by my youngest.  But the filling of the tart combined with the feta create a deliciousness that is hard to beat in a tart or a quiche.  I serve this tart for dinner or for a weekend lunch with salad.  Even though one tart is enough for my family of 5 I usually make two. Then there might be seconds or enough for lunch the next day.  I simply double the recipe.

I don’t think you will be disappointed with this tart.  It is good.  Good for you and delightful to eat.

What is your favourite tart recipe?  Do you have an idea for a tart or a quiche but

you are not sure of the recipe?  Let me know and I will recreate it here at Milly, Molly and Me.

Click for the recipe here.


Pumpkin and Feta Tart Pin

A savoury tart full of the goodness of pumpkin and spinach,

Pumpkin and Feta Tart

A healthy, light and vegetarian tart that you will want as part of your repertoire.

Course Main Course
Keyword Pumpkin and Feta Tart
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Jane Georgiades, Milly, Molly and Me


  • 1/4 butternut pumpkin or equivalent of your choice of pumpkin
  • 100 g Greek Feta cheese the crumblier the better, broken into pieces
  • 5 shallots finely sliced
  • 120 g baby spinach
  • 300 ml cream
  • 3 eggs beaten
  • 2 sheets frozen puff pastry thawed
  • 2 handfuls parmesan cheese grated


  1. Set oven to !80°C.

  2. Slice the pumpkin reasonably thinly. Coat with olive oil and roast for 20 minutes until starting to turn golden and lightly caramelised.

  3. Wilt baby spinach with shallots in a frying pan.

  4. Combine egg and cream. Add salt and pepper.

  5. Lay sheets of pastry in 23cm flan tin with removable bottom. Top with spinach and shallots. Layer pumpkin and feta then fill the tart case with the egg and cream mixture. Top with parmesan cheese. Bake for 25 minutes or until filling is golden, puffed and firm. Serve and enjoy!

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