Go Back
–+ servings

Pumpkin Tart with Caramelized Onions & Pumpkin Seed Gremolata

5 from 1 review
This pumpkin tart has a lot of components to it, but they all come together in a perfectly spiced, warm and comforting tart. This recipe is a love letter to seasonality because pumpkin is its prime during the fall months (duh!) and the rich and spicy base of this tart will warm you right up. Add the pumpkin seeds to a gremolata for less waste, and the whole tart is a fall/winter dream.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 2 tarts

Ingredients

  • 2 servings all-butter pie crust, or store-bought puff pastry , recipe linked in the blog post above
  • 1 medium pumpkin, cored and scooped
  • 2/3 cup pumpkin seeds from the pumpkin (typically you use all of the seeds from the core), rinsed and dried
  • 3/4 tsp each of coriander, cumin, chili powder and smoked paprika
  • Kosher salt and black pepper as desired
  • 1 medium red onion, thinly sliced
  • 1/3 cup roasted red peppers, stored in oil
  • 1/3 cup sun dried tomatoes, stored in oil
  • 1 teaspoon kosher salt
  • 1/2 cup cool water
  • 2/3 cup cilantro, leaves and stems
  • 1/4 cup mint leaves
  • 1 lime for juicing
  • 1 egg for egg wash
  • 1 tablespoon honey, optional
  • Olive oil as needed throughout the recipe

Instructions 

  1. Preheat the oven to 375°F. Roll out the pie dough into a large rectangle, about 16 inches long and 10 inches wide, it doesn't have to be perfect. This recipe will yield two tarts, so do two crusts if you are baking them at the same time. Place dough on a parchment lined baking sheet and put it in the fridge to chill.
  2. Thinly slice the pumpkin in half-moon pieces from top to bottom. See photos for reference. Toss with the spices, salt, pepper and a drizzle of olive oil and add to a baking sheet.
  3. Rinse and dry the pumpkin seeds and add them to a separate baking sheet. Sprinkle them with kosher salt.
  4. Bake the pumpkin for 15 minutes at 375°F, bake the seeds for 20-25 minutes at the same temperature until they are golden brown.
  5. While the pumpkin and seeds are baking, put a dutch oven or large pot on medium heat. Add about 2 tbsp of olive oil and add in the sliced red onion. Season with salt, and let cook, stirring occasionally for 10-15 minutes as the onions soften and begin to caramelize. When jammy and slightly brown, remove them from the heat and set aside.
  6. After this, add the roasted red peppers, sun-dried tomatoes and water to a blender. Add in about 1 tablespoon of oil from the sun-dried tomato jar and a pinch of salt. Blend until smooth and spreadable, add more water as needed to get your desired result.
  7. When the seeds are out of the oven, chop them up with a knife or pulse them in a food processor to break them into pieces. Finely chop up the cilantro and mint and add this to a bowl with the seeds. Add in the juice from the lime, a drizzle of olive oil and salt to taste. Set this aside.
  8. Now it is time to assemble the tart. Leaving about 2 inches of room on the sides, spread on of the sun-dried tomato spread, then add the pumpkin and the red onion in alternating layers until the tart is covered.
  9. Fold up the sides of the tart. Let the tart chill in the fridge for 15 minutes.
  10. Whisk the egg into an egg wash and use a brush to brush the egg wash onto the edges of the tart right before baking.
  11. Bake at 375°F for 40-45 minutes or until the crust is a deep golden brown.
  12. For an optional glaze, you can whisk together honey and oil at this time to dab on the tart when it comes out of the oven. This is for those who like a salty-sweet and glazed kind of look!
  13. When the tart is out of the oven, sprinkle the cilantro gremolata all over the top. Serve warm!