These simple pumpkin crostatas are bursting with flavor from roasted pumpkin, caramelized onions, and fresh herbs. Yum!
When you think of picnic food I'm sure these Caramelized Onion and Butternut Pumpkin Crostata are not the first thing you would have in mind.
You're probably picturing sandwiches cut into neat little triangles and big green salads, but that's not how I roll.
When I go on a picnic I want something simple, yet a little decadent at the same time. And that's where these rustic crostata come. I made a batch on Saturday for a picnic in the park with my husband.
Buttery crumbly pastry encases sticky caramelized onions topped with sweet, nutty and golden roasted butternut pumpkin (otherwise known as butternut squash) and a sprinkling of fresh thyme leaves for a delicious and decadent treat.
A crumbling of feta wouldn't go astray here either, but I didn't have any on hand. The saltiness of the feta would work well to counteract the sweetness of the onions and pumpkin!
Serve with a side salad, or even a few arugula leaves in a balsamic dressing on the side for a hearty lunch!
More Tasty Recipes
And if you love these pumpkin crostata, be sure to check out these other delicious ideas:
Roasted Pumpkin Crostata
- 1 ½ cup all purpose flour all purpose
- ¾ cup butter cold
- 1 egg yolk
- 2 tbs chilled water
- Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Remove from the food processor and place onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Cut out 4 circles of roughly 20cm (8 inches) in diameter and place onto a baking tray lined with baking paper. Refrigerate until needed.
- Preheat the oven to 180 celsius (350 fahrenheit) and toss the butternut pumpkin with the olive oil and season with salt and pepper. Place in a roasting pan lined with baking paper and roast for 25 minutes or until tender. Leave to cool slightly.
- Remove the pastry from the refrigerator and place a spoonful of the caramelised onion relish in the center of the pastry circle and use a spoon or knife to spread it evenly leaving a border of roughly 5cm (2 inches). Place the pumpkin on top of the caramelised onion mixture and season with sea salt. Bring up the pastry border, to enclose the filling, pleating as you go. Finally rub the thyme leaves between your fingers to release their scent and sprinkle over the top of the crostata. Bake for 20 to 25 minutes, or until the pastry is lightly golden. Serve immediately.