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:
📖 Recipe
Ingredients
Crostata Pastry
- 1 ½ cup all purpose flour, all purpose
- 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, optional
- 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 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.
Rosa says
A great combination of flavors and wonderful crostata!Cheers,Rosa
Jennifer says
Thank you Rosa. You can't beat caramelised onions and pumpkin. Such a great combination. 🙂
Jessica @ Jessiker Bakes says
This is screaming delicious at me! What a beautiful crostata.
Jordan @ Jordan's Onion says
This looks amazing! I'm going to change the way I think about picnic food for sure. Pinning!
Jennifer says
Thanks Jordan 🙂
Bec says
I can smell it! Yum yum this is my kinda meal.
Laura (Tutti Dolci) says
I love caramelized onions and butternut squash, what a mouth watering crostata!
Veronica says
I made this tonight and followed the pastry recipe exactly. It did not work. The pastry fell apart when being folded and had a much longer baking time than listed her. Looks delicious but the instructions did not give the results I expected.
Jennifer says
I'm so sorry you had difficulty with this Veronica. I'm surprised to hear the pastry recipe didn't work as it is one I use all the time. Without being in the kitchen with you it is difficult to tell what might have gone wrong. The pastry could have been too cold when you tried to fold it, which is why it fell apart, or conversely it could have been too hot. As for the baking time, I'm sorry it took longer to cook than the time I specified. I have a fan forced oven, is yours fan forced?