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4.67 from 3 votes

Spiced Pumpkin and Feta Tarts

Tart recipe adapted from Alice Hart's [amazon_link id="0762778970" target="_blank" ]Vegetarian: A Delicious Celebration of Fresh Ingredients[/amazon_link].
Course Main Course
Cuisine vegetarian
Keyword pumpkin recipe, Spiced Pumpkin and Feta Tarts, tart recipe
Total Time 40 minutes
Servings 4 servings
Calories 945
Author Delicious Everyday



  • 2 large red chilis seeds removed and finely chopped
  • 2 cloves of garlic
  • 1 small red capsicum
  • 1 tsp of salt
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • 1 tbs of olive oil


  • 400 g of pumpkin sliced
  • 1 tbs of olive oil
  • 1 tbs of Harissa
  • 1 egg beaten
  • 2 tbs of natural yoghurt
  • 2 sheets of frozen puff pastry
  • 6 leaves sprigs of Thyme removed from the stalks
  • 200 g of 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.


Calories: 945kcal | Carbohydrates: 70g | Protein: 19g | Fat: 66g | Saturated Fat: 20g | Cholesterol: 86mg | Sodium: 1520mg | Potassium: 644mg | Fiber: 3g | Sugar: 9g | Vitamin A: 10025IU | Vitamin C: 82.8mg | Calcium: 318mg | Iron: 5.5mg