My creamy pumpkin tart always delivers on flavour and style. Make an easy, lightly herbed pastry and then, smear it with a creamy leek, onion, and cheese sauce. Finally, layer ribbons of pumpkin and smoky bacon on top and bake it until golden. The result is a crunchy, creamy tart that is full of delicious flavour.
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 so now it is your time to make it. This can be served as a large tray tart or as mini tarts.
Some more savoury recipes:
Want to make a delicious savoury recipe but don't have much time? Then whip up these Brie Stuffed Honey Mustard Scones or Bacon, Cheese and Chive Savoury Muffins. Are you hosting a brunch? These Bacon and Egg Brunch Buns hit every time.
Videography and photography by Sarah Henderson.
Ingredient Tips for this Creamy Pumpkin Tart:
- Pastry: Check out the pōhā (pastry) ingredient list here.
- Leek: The leek adds to the subtle tāwara aniana (onion flavour) but if you don't have it, leave it out or use another onion.
- Mustard: Use wholegrain mahitete (mustard) or half the amount of English or Dijon.
- Thyme: Fresh is best here but 2 teaspoons of tāima raki (dried thyme) is also an option.
- Cream: Fresh pouring kirīmi (cream) is used to create a delicious sauce.
- Cheese: I used a smoked Havarti cheese but whatever cheese you have.
- Pumpkin: I prefer buttercup squash for this recipe but it can be any variety of paukena (pumpkin) or swap it for kūmara ārani (orange kūmara).
- Bacon: Pēkana (bacon) is completely optional but adds a smoky note to the tart.
Expert Tips:
Make the pōhā (pastry) up to two days prior to serving it. It will develop in delicious flavour and saves a job on baking day.
There are so many ways to have this tāte (tart). It can be served like the recipe below or baked with the creamy onion filling then topped with fresh tōmato (tomatoes) and basil. The possibilities are endless, use the base recipe and then get your creative juices flowing.
STEP BY STEP INSTRUCTIONS FOR THE CREAMY PUMPKIN TART:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Savoury Pastry:
Make one quantity of my herbed savoury pastry.
Chill it for 30 minutes or up to 2 days, it is ready to use when you are.
2. Sauté the Vegetables:
Dice the aniana (onion), kāriki (garlic) and rīki roa (leek) in to small pieces.
Heat a large frying pan over medium heat and drizzle in a couple of tablespoons of noni (oil).
Add the diced aniana (onion), kāriki (garlic) and rīki roa (leek) 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.
3. Mix in the Butter and Flour:
Add the pata (butter) and melt it into the onion mixture, stir it through. Then add the puehu parāoa (flour) and cook it until it has thickened.
Pour in the kirīmi (cream) and stir it through until thick. Remove from the heat.
4. Add the Cheese:
Grate 100 g of the tīhi (cheese) in to the sauce. Whakaranuhia (mix it together).
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.
5. Preheat the Oven:
Preheat the oven to 185 °C bake setting or 175 °C fan bake setting.
If you are making a large tart, prepare a 30 cm x 35 cm tray with baking paper.
If you are making mini tarts, prepare two 25 x 30 cm trays with baking paper.
6. Roll out the Pastry:
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 3 cm gap between each one.
7. Fill the Pastry with the Topping:
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.
8. Prepare the Pumpkin:
Cut, core and peel the paukena (pumpkin). Using a potato peeler, peel the potato in to rīpene (ribbons).
9. Add the Pumpkin to the Tart:
Arrange the rīpene paukena (pumpkin ribbons) on the tart or tarts. I like to stand it up in to round shapes but this is optional.
10. Add the Bacon and Thyme:
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 and then sprinkle over top of the tart or mini tarts.
Sprinkle over the fresh tāima (thyme) or any favourite herbs you have.
11. Bake the Creamy Pumpkin Tart:
Add the trays in the bottom of the oven and bake for 35 minutes.
If you are baking the mini tarts, swap the trays around half way through for an even bake.
12. Serve the Creamy Pumpkin Tart:
Remove the 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!
Store the Tart:
This tāte (tart) is definitely best served straight from the oven.
Store any left overs in a sealed container and reheat them to bring them back to life.
Love this tart? Then try these
Savoury Recipes
Forget the sweet, savoury recipes are all the rage.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Creamy Pumpkin Tart - Tāte Paukena
Ingredients
The Savoury Pastry - Te Pōhā Mōkarakara
- 1 quantity herbed savoury pastry
- 100 g pata mātao (chilled butter)
- 1 C (250 ml) wai aromahana (lukewarm water)
- 2 tsp huka (sugar, any kind will work)
- 1 ¼ teaspoon (4 g) īhi horo (instant yeast)
- 2 tsp orekano raki (dried oregano or any dried herbs like basil, parsley or coriander).
- 2 ½ C (375 g) puehu parāoa kounga (high grade flour)
- 1 tsp tote (salt, fine)
The Tart Filling - Te Puku o te Tāte
- 1 aniana nui (large onion)
- 6 kāriki (garlic cloves)
- 1 rīki roa (leek, washed)
- 2 teaspoon huka (sugar, any kind will work)
- Tote me te pepa (salt and pepper, to taste)
- 2 tablespoon mahitete (mustard, wholegrain or half the amount of English or Dijon mustard)
- 5 g (small handful) tāima (thyme, fresh) or 2 teaspoon of dried thyme.
- 30 g pata (butter)
- 3 tablespoon puehu parāoa noa (plain flour)
- ¾ C (185 ml) kirīmi (cream)
- 100 g tīhi (cheese, I used a smoked Havarti cheese but 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 - 150 g tīhi (cheese)
- 250 g pēkana ropiropi (streaky bacon, optional)
- 5 g (small handful) tāima (thyme, fresh) or 2 teaspoon of dried thyme.
Garnishes - Ngā Kīnaki (both optional)
- 60-100 g penu amiami (pesto)
- Kiri rēmana (lemon zest of one lemon)
Instructions
Make the Savoury Pastry:
- Make one quantity of my herbed savoury pastry.
- Chill it for 30 minutes or up to 2 days, it is ready to use when you are.
Sauté the Vegetables:
- Dice the aniana (onion), kāriki (garlic) and rīki roa (leek) in to small pieces.
- Heat a large frying pan over medium heat and drizzle in a couple of tablespoons of noni (oil).
- Add the diced aniana (onion), kāriki (garlic) and rīki roa (leek) 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.
Mix in the Butter and Flour:
- Add the pata (butter) and melt it into the onion mixture, stir it through. Then add the puehu parāoa (flour) and cook it until it has thickened.
- Pour in the kirīmi (cream) and stir it through until thick. Remove from the heat.
Add the Cheese:
- Grate 100 g of the tīhi (cheese) in to the sauce. Whakaranuhia (mix it together).
- 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.
Preheat the Oven:
- Preheat the oven to 185 °C bake setting or 175 °C fan bake setting.
- If you are making a large tart, prepare a 30 cm x 35 cm tray with baking paper. If you are making mini tarts, prepare two 25 x 30 cm trays with baking paper.
Roll out the Pastry:
- 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 3 cm gap between each one.
Fill the Pastry with the Topping:
- 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.
Prepare the Pumpkin:
- Cut, core and peel the paukena (pumpkin). You should have around 300 g 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.
Add the Pumpkin to the Tart:
- Arrange the rīpene paukena (pumpkin ribbons) on the tart or tarts. I like to stand it up in to round shapes but this is optional.
Add the Bacon and Thyme:
- 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 and then sprinkle over top of the tart or mini tarts.
- Sprinkle over the fresh tāima (thyme) or any favourite herbs you have.
Bake the Creamy Pumpkin Tart:
- Add the trays in the bottom of the oven and bake for 35 minutes. If you are baking the mini tarts, swap the trays around half way through for an even bake.
Serve the Creamy Pumpkin Tart:
- Remove the 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!
Store the Tart:
- This tāte (tart) is definitely best served straight from the oven.Store any left overs in a sealed container and reheat them to bring them back to life.
Maree Groves
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.
Naomi Toilalo WhānauKai
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!
Serona Sionetama
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.
Naomi Toilalo WhānauKai
Kia ora Serona, this is definitely one of my favourites too. Thanks for the awesome feedback. Ngā mihi (thank you), Naomi