My creamy pumpkin tart always delivers on flavour and style. Make an easy, lightly laminated herbed pastry with a pop of yeast to create crunch. Then, smear it with a creamy leek, onion, and cheese sauce. Finally, layer ribbons of pumpkin and smoky bacon on top and bake until golden. The result is a crunchy, creamy tart that is full of delicious flavour. This can be served as a large tray tart or as mini tarts.
I created this Creamy Pumpkin Tart recipe a couple of years ago and it is an absolute banger! I made it again as part of our hākari (feast) as we saw in the new year of 2025. The tart was loved by our whānau (family) and friends and was gone so quickly. Obviously, it is going to be a favourite in your whānau (family) too, I just know it. You can swap some of the ingredients to use what you and yours enjoy eating. Kei a koe te tikanga – it is completely up to you.
How to make this Creamy Pumpkin Tart tart:
This recipe starts with a delicious herbed savoury pastry, risen with a touch of īhi (yeast). The layers of flavour in this pōhā (pastry) are so much better than store bought. The next step is to create a creamy filling with aniana (onions), kāriki (garlic), rīki roa (leek), tāima (thyme), mahitete (mustard) and tīhi (cheese). Once the huawhenua (vegetables) have softened and the kīnaki (sauce) has reduced, it is ready. Now spread the cooled filling on to the pōhā (pastry) and spread it out evenly. Then shave over the fresh paukena (pumpkin), creating the most beautiful rīpene (ribbons). As an option, add some pēkana ropiropi (streaky bacon), a little more tāima (thyme) and tīhi (cheese). It is time to bake the tart in a hot oven until crispy and bubbly. Serve this delicious tart with a fresh huamata (salad) to your loved ones.
Some more savoury recipes to check out:
Want to make something savoury but don’t have much time? Then whip up these Brie Stuffed Honey Mustard Scones. Or maybe you want something a little more fancy? You have to try these Bacon, Cheese and Chive Savoury Muffins. Are you hosting a brunch at your place? No worries, these Bacon and Egg Brunch Buns are ones that everyone will remember.
Videography and photography by Sarah Henderson.
Pumpkin, Onion and Cheese Tart – Tāte Paukena, Aniana me te Tīhi
Ingredients
The Savoury Pastry – Te Pōhā Mōkarakara
- 1 quantity herbed savoury pastry
The Tart Filling – Te Puku o te Tāte
- 1 aniana nui (large onion)
- 6 kāriki (garlic cloves)
- 1 rīki roa (leek, washed)
- 2 tsp huka (sugar, any kind will work)
- Tote me te pepa (salt and pepper, to taste)
- 2 tbsp mahitete (mustard, wholegrain)
- 5 g (small handful) tāima (thyme, fresh is best but dried can work)
- 30 g pata (butter)
- 3 tbsp puehu parāoa noa (plain flour)
- ¾ C (185 ml) kirīmi (cream)
- 100 g tīhi (cheese, I used a smoked Havarti cheese use a cheese you love)
The Pumpkin Layer – Te Paparanga Paukena
- 400 g paukena (pumpkin, I used buttercup squash) This is the weight with skin and seeds on.
- 100 g tīhi (cheese, I used a smoked Havarti cheese use a cheese you love)
- 250 g pēkana ropiropi (streaky bacon – optional)
- 5 g (small handful) tāima (thyme, fresh is best but dried can work)
Garnishes – Ngā Kīnaki (both optional)
- 60-100 g penu amiami (pesto)
- Kiri rēmana (lemon zest of one lemon)
Instructions
The Savoury Pastry – Te Pōhā Mōkarakara
- Follow the instructions for my herbed savoury pastry. Chill it for 30 minutes or up to 2 days, it is ready to use when you are.
The Tart Filling – Te Puku o te Tāte
- Dice the aniana (onion), kāriki (garlic) and rīki roa (leek) in to small pieces.Heat a large frying pan over medium heat. Drizzle in a couple of tablespoons of noni (oil). Add the hua whenua (vegetables) and cook for a minute or so.
- Add the huka (sugar), tote (salt), pepa (salt), mahitete (mustard) and tāima (thyme). Stir it through and cook for another 5 minutes until the hua whenua (vegetables) are soft.
- Add the pata (butter) and melt it into the onion mixture, stir it through. Add the puehu parāoa (flour) and cook until thick.
- Pour in the kirīmi (cream) and stir it through until thick. Remove from the heat.Grate 100g of the tīhi (cheese) in to the sauce. Stir it in.
- Allow the filling to cool for 15 minutes before assembling your tart. This can also be made ahead. Store it in a sealed container in the refrigerator for up to 5 days before using it.
The Pumpkin Layer – Te Paparanga Paukena
- Pre-heat the oven to 180 °C.If you are making a large tart, prepare a 30 cm x 35 cm tray with baking paper. If you are making smaller tarts, prepare two 25 x 30 cm trays with baking paper.
- Roll out the chilled pōhā (pastry) to a 30 x 35 cm rectangle, it should be just under 1 cm thick.
- If you are making one large tart, add it to the baking paper. If you are making mini tarts, cut the dough in to 8 mini pieces and add 4 pieces on to each tray with a 2cm gap between each one.
- Create a border around of the tarts by folding over the edge of the pastry.
- For the large tart, spread all of the leek and cheese mixture on to the pastry. For the mini tarts, divide the leek and cheese mixture between the 8 pieces. Spread it on evenly.
- Cut, core and peel the paukena (pumpkin). You should have around 300g of paukena (pumpkin) to peel. Using a potato peeler, peel the potato in to rīpene (ribbons). This helps the pumpkin cook fast and looks beautiful too.
- Arrange the rīpene paukena (pumpkin ribbons) on the tart or tarts. I like to stand it up in to round shapes, this is optional.
- Waruwarutia te toenga o te tīhi ki runga – grate on the rest of the cheese.
- Cut the pēkana ropiropi (streaky bacon) in to small pieces. Sprinkle over top of the tart/tarts.
- Sprinkle over the fresh tāima (thyme) or any favourite herbs you have.
- Bake the tray in the bottom of the oven for 35 minutes. If you are baking the mini tarts, swap the trays around half way through for an even bake.
Garnishes – Ngā Kīnaki (both optional)
- Remove the tart/tarts from the oven.Top with a drizzle of penu amiami (pesto) and finely grate over the kiri rēmana (lemon zest) for a burst of freshness.
- Serve it hot with a fresh salad and enjoy all the delicious flavours you have created!
I absolutely love this recipe!! I make it as one large tart. At first glance it looks like a lot of work because of the three parts but it actually comes together quickly and cooks quickly too. The pastry has the perfect texture and crunch and the oregano adds the perfect flavour. The filling is amazing and the pumpkin on top looks so pretty. I’ve made it with the extra toppings but even without them the tart is still amazing. This is one recipe I’ve shared many times.
What wonderful feedback to read Maree, all of the things that I love about this recipe, you enjoy too! That is awesome – so glad you recommend it to others as well!
This was absolutely amazing even made the base myself first time .Quick and easy meal nice and light .Can’t wait to make it again.
Kia ora Serona, this is definitely one of my favourites too. Thanks for the awesome feedback. Ngā mihi (thank you), Naomi