Roasted Pumpkin Crostata

This roasted pumpkin crostata wraps sweet, golden butternut pumpkin and sticky caramelized onion jam in a buttery, free-form pastry, finished with fresh thyme. It's a rustic savory pumpkin tart that looks impressive but comes together with just a handful of ingredients.

When you think of picnic food, these little crostatas probably aren't the first thing that comes to mind. You're likely picturing sandwiches cut into neat triangles and big green salads, but that's not how I roll. I first made a batch for a picnic in the park with my husband: buttery, crumbly pastry around sticky caramelized onions, topped with sweet and nutty roasted butternut pumpkin (otherwise known as butternut squash) and a sprinkle of fresh thyme leaves. Simple, a little decadent, and easy to pack.

Key Ingredients & Substitutions

• Butternut pumpkin. Also known as butternut squash in the US. Its dense, sweet flesh roasts up golden and holds its shape on top of the tart. Kabocha, sugar pie pumpkin or sweet potato all work too; just cut them into similar bite-sized pieces so they roast evenly. New to prepping squash? Our guide to how to roast butternut squash walks you through peeling and cutting it safely.
• Caramelized onion relish. A good jar of caramelized onion jam is the shortcut that makes these so easy, adding a sweet-savory layer under the pumpkin. Tomato chutney or fig jam are tasty stand-ins, or make your own onions from scratch (see Variations).
• All-purpose flour and cold butter. The pastry is a simple shortcrust. Keep the butter cold so it stays in tiny pieces through the dough, which is what gives you a flaky, crumbly crust. Plant-based butter sticks work if you'd rather skip dairy.
• Egg yolk and chilled water. The yolk adds richness and helps the dough hold together when you pleat the edges. For an egg-free crust, replace it with an extra tablespoon or two of ice water.
• Fresh thyme. Rubbing the leaves between your fingers releases their aroma right before baking. Rosemary or sage are good swaps, or use about half as much dried thyme if that's all you have.

Helpful Tips for the Best Roasted Pumpkin Tart

Don't skip the chill. Resting the dough for 30 minutes relaxes the gluten and firms up the butter, so the pastry is easier to roll and won't shrink or slump in the oven. If it gets soft while you're working, pop it back in the fridge for 10 minutes.

Let a food processor do the work. A food processor cuts the butter into the flour in seconds without warming it up the way your hands would. Pulse just until the dough starts to clump together; overworking it makes a tough crust.

Roll on a nonstick surface. A lightly floured bench works fine, but a silicone baking mat makes rolling and moving the pastry circles much easier, and you can bake right on it.

Cool the pumpkin before filling. Hot pumpkin straight from the oven will melt the butter in the pastry and leave you with a soggy base. A few minutes on the tray is enough; it should be warm, not steaming.

Leave a generous border. A 2-inch border gives you enough pastry to pleat up and around the filling so the onion jam doesn't leak out. For a deeper golden finish, brush the folded edges with a little beaten egg or milk before baking.

Variations

• Homemade caramelized onions. Skip the jar and cook 2 thinly sliced onions in butter or olive oil over medium-low heat for 30 to 40 minutes, with a pinch of salt and a splash of balsamic vinegar at the end, until jammy and deep golden. Our caramelized onion galette uses the same slow-cooked onions.
• Feta. Crumble about ½ cup of feta over the pumpkin before baking or right after the crostatas come out of the oven. Its salty tang balances the sweetness of the onions and pumpkin beautifully. Goat cheese works the same way.
• One large tart. Roll the dough into a single 12-inch round instead of four small ones and bake for 30 to 35 minutes, until the pastry is golden. Cut into wedges to serve.
• Vegan crostata. Use vegan butter sticks and ice water in place of the egg yolk, or swap in our easy vegan pie crust. Check the label on your onion jam, too.
• Add greens. Tuck a handful of baby spinach under the pumpkin, or scatter a few fresh sage leaves on top for an extra-autumnal feel.

Serving Ideas

These individual crostatas make a hearty vegetarian lunch or a light dinner. Serve them with a simple side salad, like a handful of arugula tossed in balsamic dressing, or a crisp Greek salad with cucumbers and olives.

For a cozy fall meal, pair them with a bowl of lazy roasted pumpkin soup or a Roasted Pumpkin Quinoa Salad with Lime & Chili. Cut into smaller wedges, they also make a lovely appetizer or vegetarian centerpiece on a Thanksgiving table. And they still pack beautifully for a picnic, since they're just as good warm or at room temperature.

Storing & Freezing

Store leftover crostatas in an airtight container in the fridge for up to 3 days. To bring back the crisp pastry, reheat them in a 350°F (180°C) oven for 10 to 12 minutes; the microwave will leave the crust soft.

Baked crostatas freeze well for up to 2 months. Let them cool completely, wrap each one tightly, and reheat straight from frozen at 350°F (180°C) for about 20 minutes. You can also get ahead by freezing the wrapped disc of pastry dough for up to 3 months (thaw it overnight in the fridge) and roasting the pumpkin a day in advance.

More Pumpkin Recipes

If you love these pumpkin crostatas, here are a few more recipes you might enjoy:

• Spiced Pumpkin and Feta Tarts
• Savory Pumpkin Galette
• Vegan Butternut Squash Pot Pie
• Easy Vegan Pumpkin Recipes

📖 Recipe

Roasted Pumpkin Crostata

from Oh My Veggies

Individual roasted pumpkin crostatas with a buttery homemade crust, sweet caramelized onion jam, golden butternut pumpkin and fresh thyme. A rustic savory pumpkin tart for lunch, dinner or a fall picnic.

Print Pin Save Saved!

Prep Time: 45 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 4 servings

Cook ModePrevent your screen from going dark

Equipment

• Food processor
• Rolling Pin
• Baking tray
• Parchment paper

Ingredients 

US Customary - Metric

Crostata Pastry

• 1 ½ cup all purpose flour
• ¾ cup butter, cold
• 1 egg yolk
• 2 tbs chilled water

Pumpkin Filling

• 1 ½ lbs butternut pumpkin, aka butternut squash, peeled, deseeded and cut into bite sized pieces
• 1 tablespoon olive oil
• ¾ cup caramelized onion relish, store-bought caramelized onion jam or relish, or homemade
• 1 ½ tablespoon fresh thyme, leaves picked from their stalk
• salt and pepper, to taste

Instructions

• Begin by making the pastry. Place the flour and cold butter in a food processor and pulse until the mixture resembles coarse bread crumbs. Add the egg yolk and chilled water and pulse just until the dough begins to clump together into a ball. Turn it out onto plastic wrap, shape into a disc, wrap tightly and refrigerate for 30 minutes.
• Divide the chilled pastry into 4 equal pieces. On a lightly floured bench or silicone baking mat, roll each piece into a circle roughly 8 inches (20cm) across and about ¼ inch (5mm) thick. Transfer the circles to a baking tray lined with parchment paper and refrigerate until needed.
• Preheat the oven to 350°F (180°C). Toss the butternut pumpkin with the olive oil and season with salt and pepper. Spread it out in a single layer on a roasting pan lined with parchment paper and roast for 25 minutes, or until tender and lightly golden. Leave to cool for 5 to 10 minutes so it's warm, not hot. Leave the oven on.
• Remove the pastry circles from the refrigerator. Spread a quarter of the caramelized onion relish over the center of each circle, leaving a border of about 2 inches (5cm). Divide the roasted pumpkin between the crostatas, piling it on top of the onion, and season with a little sea salt. Fold the pastry border up and over the edge of the filling, pleating as you go. Rub the thyme leaves between your fingers to release their scent and sprinkle over the top.
• Bake for 20 to 25 minutes, or until the pastry is golden and crisp. Let the crostatas rest for 5 minutes, then serve warm or at room temperature.

Notes

Make ahead: The pastry disc keeps in the fridge for up to 2 days or the freezer for 3 months, and the pumpkin can be roasted a day ahead.

Homemade caramelized onions: Instead of the jar, slowly cook 2 thinly sliced onions in butter or olive oil over medium-low heat for 30 to 40 minutes until jammy.

Add feta: Crumble about ½ cup feta over the pumpkin before or after baking.

One large tart: Roll the dough into one 12-inch round and bake for 30 to 35 minutes.

Storage: Refrigerate leftovers for up to 3 days and reheat in a 350°F oven to re-crisp the pastry. Baked crostatas freeze for up to 2 months.

Nutrition (estimated per serving)

Calories: 676kcalCarbohydrates: 68gProtein: 9gFat: 42gSaturated Fat: 24gCholesterol: 145mgSodium: 332mgPotassium: 709mgFiber: 5gSugar: 4gVitamin A: 19915IUVitamin C: 40.9mgCalcium: 121mgIron: 4.7mg

Course: Appetizer, Main Course, Side Dish

Cuisine: American, French

Diet: Vegetarian

Keyword: Caramelised Onion & Butternut Pumpkin Crostata, Crostata recipe, Delicious Everyday, Pumpkin Crostata, roasted pumpkin tart

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!