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.
Key Ingredients
- Pumpkin. A dense, sweet, dry-fleshed variety works best, since it holds its shape in thin slices. Butternut squash, kabocha, or a sugar pie pumpkin are all great choices. Peel it, scoop out the seeds, and slice it about ¼ inch (5 mm) thick so it roasts evenly.
- Harissa. This North African chili paste gives the tarts their gentle heat. The homemade version in the recipe card is mellowed with a roasted red pepper, but a good store-bought jar like Mina Harissa works just as well if you're short on time.
- Whole cumin and coriander seeds. Toasting whole seeds and grinding them fresh makes the harissa noticeably more fragrant. Whole cumin seeds keep for ages in the pantry. In a pinch, use ¾ teaspoon each of the ground spices and skip the toasting.
- Feta cheese. Half the feta is crumbled into the creamy harissa base and the other half is cubed for the topping, so you get salty little pockets in every bite. A block of feta in brine has better texture than pre-crumbled feta.
- Plain yogurt and egg. Together they turn the harissa and crumbled feta into a soft, rich layer that sets as it bakes. Greek yogurt makes it a little thicker.
- Puff pastry. Two sheets of store-bought frozen puff pastry make eight tarts. All-butter pastry has the best flavor, but many supermarket brands are accidentally vegan if you need a dairy-free base.
- Fresh thyme. Its woodsy flavor is lovely with pumpkin. Fresh sage or rosemary are good swaps.
Helpful Tips
Keep the puff pastry cold. Puff pastry rises because cold butter layers turn to steam in a hot oven. Thaw it in the fridge (or on the counter for about 20 minutes) until it's just pliable, then cut and assemble quickly. If the dough gets soft and sticky, slide the tray into the fridge for 10 minutes before baking.
Leave a border. Spread the harissa mixture to within about ½ inch (1 cm) of the edges. That bare border puffs up into a crisp frame that holds the filling in. For an extra-golden finish, brush the border with a little beaten egg or milk before it goes in the oven.
Roast the pumpkin first. Raw pumpkin won't cook through in the short time the pastry needs, and it releases water that makes the base soggy. Roasting it ahead concentrates its sweetness and gives it lightly caramelized edges. You can roast the pumpkin and the red pepper for the harissa on separate trays at the same time.
Bake on a hot tray. Line your baking trays with parchment paper and bake the tarts on the middle rack so the bottoms cook through. If the undersides still look pale when the tops are golden, give them a few more minutes on the lowest rack.
Adjust the heat to taste. The homemade harissa uses two large red chilies. For milder tarts, remove every seed and membrane or use just one chili and add more roasted pepper. For more kick, add a pinch of chili flakes over the top before baking.
Variations
- Goat cheese. Swap the feta for soft goat cheese. It's creamier and a little tangier, and it melts into the pumpkin beautifully.
- Vegan feta. Use a vegan puff pastry, replace the egg and yogurt with a few spoonfuls of thick dairy-free yogurt, and top the tarts with our Easy Vegan Feta Cheese.
- Caramelized onion. Spread a spoonful of slow-cooked caramelized onions under the pumpkin for a sweeter, deeper flavor. If you love that combination, try our Caramelized Onion Tart too.
- Mini tarts. Cut each sheet into nine small squares and use smaller pieces of pumpkin for bite-sized party appetizers. Start checking them after about 12 minutes.
- Tomato and harissa. Out of pumpkin season, top the harissa base with sliced tomatoes instead, like our Harissa, Feta, and Tomato Tartlets.
Serving Ideas
As an appetizer: Cut each tart in half (or make the mini version above) and serve them warm or at room temperature on a board. They're perfect for fall parties, Friendsgiving, or a Thanksgiving starter, and they pair nicely with other flaky bites like our Mushroom, Spinach, and Feta Hand Pies.
As a light lunch or dinner: Serve two tarts per person with a crisp green salad, just like I did. A sharp, crunchy salad such as a shaved fennel salad or a simple Greek salad cuts through the rich pastry. For a heartier meal, add a bowl of soup on the side.
Make-Ahead & Storing
You can make the harissa up to a week ahead and keep it in a jar in the fridge, topped with a thin layer of olive oil. The pumpkin can be roasted a day ahead too, so the tarts only need assembling and baking. Store leftover baked tarts in an airtight container in the refrigerator for up to 3 days, and reheat them in a 350°F (175°C) oven for 8 to 10 minutes to crisp the pastry again. The microwave will make them soft.
To freeze, let the baked tarts cool completely, freeze them in a single layer on a tray, then transfer them to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 15 to 20 minutes. Leftover harissa also freezes well in small portions for up to 3 months.
More Savory Pumpkin Recipes
If you love these pumpkin and feta tarts, here are a few more savory pumpkin recipes you might like:
- Savory Pumpkin Galette
- Pumpkin Vegetarian Sausage Rolls
- Bite-Sized Pumpkin Puffs
- Pumpkin Sage Baked Ziti
📖 Recipe
Ingredients
HARISSA
- 2 large red chili peppers, seeds removed and finely chopped
- 2 cloves garlic
- 1 small red bell pepper, (capsicum), for roasting
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 tablespoon olive oil
SPICED PUMPKIN TART
- 1 pound pumpkin, peeled, seeded and sliced ¼ inch (5 mm) thick
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 tablespoon Harissa, homemade (above) or store-bought
- 1 egg, beaten
- 2 tablespoon natural yogurt, plain, full-fat or Greek
- 2 sheets of frozen puff pastry, thawed
- 6 sprigs of Thyme, leaves picked from the stalks
- 7 oz Feta cheese, half cubed, half crumbled
Instructions
- To make the harissa, preheat the oven to 200°C (390°F). Place the red bell pepper on a baking tray lined with parchment paper and roast, turning once, until the skin is blackened, about 20 to 25 minutes. Transfer to a bowl, cover tightly (or seal in a bag) and let cool. Peel off the skin and discard the stalk and seeds.
- While the pepper roasts, toast the cumin and coriander seeds in a dry frying pan over medium heat, stirring, until fragrant, 1 to 2 minutes. Let cool, then grind to a powder in a food processor. Add the roasted pepper, chopped chilies, garlic, salt and olive oil, and process to a smooth paste. Set aside.
- To make the tarts, toss the pumpkin slices with the olive oil and a little salt and pepper. Spread in a single layer on a second lined baking tray and roast alongside the pepper for 20 to 25 minutes, until tender. Let cool slightly.
- Reduce the oven to 190°C (375°F).
- Cut the feta in half. Cut one half into small cubes and crumble the other half.
- In a small bowl, mix 1 tablespoon of the harissa with the yogurt, crumbled feta and beaten egg until combined.
- Cut each puff pastry sheet into 4 squares (8 total) and arrange on lined baking trays. Spread each square with the harissa mixture, leaving a ½-inch (1 cm) border. Top with the roasted pumpkin slices and feta cubes, then sprinkle with the thyme leaves.
- Bake for 15 to 20 minutes, until the pastry is puffed and golden and the bottoms are crisp. Serve warm or at room temperature.
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. 🙁
delicieux says
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....
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:
delicieux says
Thank you for inviting me 😀
Nic@diningwithastud says
Fingers crossed your lens is ok :/
delicieux says
Thanks Nic 🙂
Rosa says
Amazing tarts!Hope that your lense is ok...Cheers,Rosa
delicieux says
Thankfully it was only the filter that smashed!! SO lucky. Thanks for your concern Rosa 😀
Simone says
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!
delicieux says
I have to admit I am surprised the lens survived as it went down with quite a thud. Thankfully Canon make strong lenses.
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! 😉
delicieux says
Thank you Helena 😀
Georgie says
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.
delicieux says
Thank you Georgie 😀
Sukaina says
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!
delicieux says
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 😀
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.
delicieux says
It would be perfect for brunch Britne 😀 Thanks for visiting.
Nisrine says
Amazing tarts and photos. Delicious.
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....
delicieux says
It's a horrible feeling isn't it? I'm so glad it survived the thud. I'll be more careful in future 😀
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.
delicieux says
Thanks Martyna 😀
muppy says
oh dear, i'm glad he was calm. the tarts look perfect, you taught me how perfect pumpkin and feta are.
delicieux says
Thanks 😀 Pumpkin and Feta really are a great combination.
Winnie says
This tart is so gorgeous! So happy it was just the lens filter that broke- I've done that and was SO relieved...
delicieux says
Thanks Winnie 😀 And I was so relieved when I discovered it was only the filter!
angela@spinachtiger says
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.
delicieux says
I love tarts too 😀
Nadia says
Hey, be careful with the camera :))) I'm glad it turned out ok!
delicieux says
Thanks Nadia 😀
Amanda says
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.
Annapet says
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.
Xiaolu/6Bittersweets says
Mm I've been really into feta lately and it must be so good against the sweetness of pumpkin. Thanks for another great recipe!
kankana says
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 🙂
@Mango_Queen says
Wow! What a great idea and delish flavors! Pumpkin and feta in those savory tarts! Glad to cook along with you on this event!
Nicole Lee says
Oh my word! This looks amazing and has definitely made it on my "list of things to make SOON"!
delicieux says
Thanks Nicole 😀 If you make them I'd be interested to hear what you think 🙂