Pumpkin, Onion and Cheese Tart

Pumpkin, Onion and Cheese Tart – Tāte Paukena, Aniana me te Tīhi

I made this tart recipe a couple of years ago and it is an absolute banger! I made it as part of our hākari (feast) as we saw in the new year of 2025 with and friends and whānau (family) and it was gone so quickly. It starts with the most delicious herbed savoury pastry that creates a super crunchy and tasty base to the tart. As the pōhā (pastry) chills we create a creamy filling with aniana (onions), kāriki (garlic), rīki roa (leek), tāima (thyme) and mahitete (mustard). We thicken it slightly and our base is ready. Once it is spread on to the pōhā (pastry), we shave fresh paukena (pumpkin) on to it that create the most beautiful rīpene (ribbons). As an option add some pēkana ropiropi (streaky bacon), a little more tāima (thyme) and tīhi (cheese). Bake until crispy and you have yourself an absolutely delicious tart that is perfect to share. I also show you how to make it in to one large tart or how to make them mini for individual tarts. Which style do you prefer?

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Pumpkin, Onion and Cheese Tart – Tāte Paukena, Aniana me te Tīhi

A creamy leek and onion tart topped with shaved pumpkin, fresh thyme and smoked cheese. Perfect for serving as a large tray tart or as mini tarts.

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Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 1 large tray tart or 8 small tarts

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!

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