These Spiced Pumpkin Feta Tarts are a delicious vegetarian dish packed with flavor from harissa, pumpkin, yogurt, and feta cheese. Great appetizer or light meal.
I spotted these delicious Pumpkin and Feta tarts in Delicious magazine a few months ago, when they had a feature on the lovely and talented Alice Hart which coincided with the release of her new cookbook.
The feature in Delicious showcased a number of incredible vegetarian recipes, but it was the Spiced Pumpkin and Feta Tarts that caught my eye.
I'm a huge fan of pumpkin, which explains all of the pumpkin recipes you see on Delicious Everyday. (Like this Pumpkin Risotto or this Pumpkin Soup).
The recipe calls for the use of Harissa, which I couldn't find at the few local stores I looked in, so I decided to make my own.
I was serving this to friends, who aren't fans of super hot food, so I decided to substitute some of the chili for roasted red peppers.
This worked out really well as the roasted peppers gave a lovely depth of flavor to the Harissa, so I've included the recipe below. But by all means, feel free to use a store bought Harissa paste (like this one).
These little tarts were so delicious I will definitely be making them again.
They were full of flavor, with a little hint of chili, and went perfectly with the salad I chose to pair the tarts with - making them a wonderful light dinner.
If you love these pumpkin and feta tarts, here are a few more recipes you might like:
Spiced Pumpkin and Feta Tarts
- 2 large red chili peppers seeds removed and finely chopped
- 2 cloves garlic
- 1 small red bell pepper
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp olive oil
SPICED PUMPKIN TART
- 1 pound pumpkin sliced
- 1 tbsp olive oil
- 1 tbsp Harissa
- 1 egg beaten
- 2 tbsp natural yogurt
- 2 sheets of frozen puff pastry
- 6 leaves sprigs of Thyme removed from the stalks
- 7 oz Feta cheese
- To make the Harissa, preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place the capsicum on a tray lined with baking paper and roast until the skin is black, about 20 to 25 minutes. Remove from the oven and place in a plastic bag, seal and allow to cool. Once cooled you should be able to easily remove the skin. Discard the stalk and seeds.
- Toast the cumin and coriander seeds in a frying pan over a medium heat until fragrant. Set aside to cool. Once cooled add to a food processor fitted with a steel blade and process until a powder forms. Add the remaining ingredients and process until you have a smooth paste. Set aside while you make the tarts.
- To make the tarts, preheat the oven to 200 celsius (390 Fahrenheit). Place the pumpkin slices in a bowl and add the olive oil and season with salt and pepper. Toss to combine and then place in a single layer on a baking tray lined with non stick paper. Bake for 20 to 25 minutes or until tender.
- Reduce the oven to 190 celsius (375 Fahrenheit).
- Cut the feta in half and cut one half into cubes and crumble the other half.
- Add 1 tablespoon of the Harissa with the yoghurt, crumbled feta and egg and mix to combine.
- Cut the puff pastry sheets into 4 squares and spread each square with the Harissa mixture leaving a border at the edge. Top with slices of roasted pumpkin, and feta cubes before sprinkling with Thyme leaves.
- Bake for 15 to 20 minutes, until the pastry is golden.
Nicole Lee says
Oh my word! This looks amazing and has definitely made it on my "list of things to make SOON"!
Thanks Nicole 😀 If you make them I'd be interested to hear what you think 🙂
Wow! What a great idea and delish flavors! Pumpkin and feta in those savory tarts! Glad to cook along with you on this event!
Oh dear! I can imagine what you must have felt and your fiance is really very sweet. My husband is also a very calm person and hardly takes any worries about such things. Life becomes beautiful when your partner supports you and understands you.
This tar t is looking lovely and you take care okies 🙂
Mm I've been really into feta lately and it must be so good against the sweetness of pumpkin. Thanks for another great recipe!
That's terrible about the lens, but the good is that you are in one piece ;-). Welcome to the Squash Blog Hop! The pumpkin and feta tarts look utterly delicious! Thank you for sharing.
I'm so pleased the damage to the lens is not fatal - it would have made for very pricey tarts.
Which, incidentally, look lovely! I'm very fond of pumpkin and anything wrapped in pastry, so I'm completely sold.
Hey, be careful with the camera :))) I'm glad it turned out ok!
Thanks Nadia 😀
Ouch on the camera. I've had to watch toddlers break my very expensive glasses twice and then my camera. It's always heart breaking. But, sounds like you have a great fiance. I thought I was done with pumpkin but I love this recipe. It keeps the pumpkin more intact and is lovely to look at. I love love tarts.
I love tarts too 😀
This tart is so gorgeous! So happy it was just the lens filter that broke- I've done that and was SO relieved...
Thanks Winnie 😀 And I was so relieved when I discovered it was only the filter!
oh dear, i'm glad he was calm. the tarts look perfect, you taught me how perfect pumpkin and feta are.
Thanks 😀 Pumpkin and Feta really are a great combination.
Martyna @ WholesomeCook says
Baked feta is one of the best flavours in the world, coupled with pumpkin and flaky pastry? It's heavenly! Gorgeous pics Jennifer.
Thanks Martyna 😀
Lisa H. says
My heart went with a big THUD!!! reading your post... feels like I was in your shoe when the camera came tumbling over... it happened more than once with my little PnS....
It's a horrible feeling isn't it? I'm so glad it survived the thud. I'll be more careful in future 😀
Amazing tarts and photos. Delicious.
Britne @ Shabbott's Habits says
Found you on the blog hop! Love this recipe. The tarts look so dainty and delicious. They would be perfect for brunch 🙂 Thanks for sharing.
It would be perfect for brunch Britne 😀 Thanks for visiting.
Fingers crossed your lens is ok :/
Thanks Nic 🙂
Baker Street says
I love everything about this tart! The combination of flavors, the gorgeous clicks! Ooh! and the choice of herbs! just lovely!
I'm hosting a squash blog hop this month. Come and share your recipe with us:
Thank you for inviting me 😀
Oh Jennifer.....hope the lens is OK. At least it is covered under your insurance. And sounds like you have a great fiance so hold on to him tight!! I'm sure he's going nowhere with such wonderful tarts to fill his belly!
Thankfully the lens was ok, it was only the filter that smashed. I think the filter protected the lens though. And yes, my fiance is a keeper 😀
I adore this recipe, it's so creative, sweet and savory. Hoping your camera lens has minimal side effects from the fall. So nice to have you join in on blohop and look forward to reading more of your culinary adventures.
Thank you Georgie 😀
Helena / Rico sin Azúcar says
These tarts are so beautiful! I love feta cheese, and combined with cumin and coriander, it must be irresistible.
Great recipe! 😉
Thank you Helena 😀
O no!! I hate it when that happens but have found that camera and lenses are a bit sturdier than you would think. I've smashed mine pretty badly on occasion and there all still working. I understand that it's only the filter from twitter so that's good!
I have to admit I am surprised the lens survived as it went down with quite a thud. Thankfully Canon make strong lenses.
Hope that your lense is ok...
Thankfully it was only the filter that smashed!! SO lucky. Thanks for your concern Rosa 😀
Sylvie @ Gourmande in the Kitchen says
OH NO! I'll keep my fingers crossed for you that there's no major damage to the lens. So sorry to hear that. 🙁
Thanks Sylvie. 😀 I'm really hoping it's just the filter....now getting the filter off after it was smashed into the lens is another thing....