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Roast Pumpkin and Cheese Tart

May 27, 2025

95 mins

easy

Serves 16

Get ready to delight the whole family with a delicious and nutritious meal with my Roast Pumpkin and Cheese Tart. This dish is a delightful fusion of flavours and smooth textures, combining the natural sweetness of roasted pumpkin with the creamy richness of ricotta cheese and eggs, all encased in a gluten-free crust. Whether you have gluten-sensitive eaters in your family or you’re simply looking for a healthier twist on a classic tart, this recipe is your answer. Not only is this dish a taste sensation, but it’s also a smart choice for those seeking a balanced and satisfying meal. This recipe is sure to become a family favourite – an irresistibly wholesome treat that’s perfect for any occasion and is also lunch-box friendly.

 

DIETARY: VEG, GF, NF

ALLERGENS: Dairy, Eggs

AGE GROUP: 8 months+

DIFFICULTY LEVEL: Medium

SERVES: 16

PREP: 35 mins

COOK: 50-60 mins

 

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Ingredients

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Multiply the recipe to prep extras for the week.
70g brown rice flour
70g buckwheat flour
70g butter, cubed (+ additional for greasing tin)
60g cheddar cheese, finely grated
1-2 tbsp cold filtered water
Filling
3 eggs
125ml milk of choice
195g quark or ricotta cheese
40g cheddar cheese, finely grated
300g roasted or steamed pumpkin
Pinch of sea salt and pepper

Directions

1.
Preheat oven to 180°C and grease a 25cm tart tin with some butter.
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2.
To make the crust, place all crust ingredients into a food processor and process until combined.
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3.
On a sheet of baking paper, roll out the pastry into a circle.
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4.
Flip the pastry with the baking paper into the tart tin. Press into the tart and cut off the overlaps.
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5.
Chill in the freezer for 10 mins, then line the pastry tin with baking paper.
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6.
To prevent pastry from rising, fill with uncooked beans or rice or a suitable baking weight, and bake for 15 mins. Remove the beans or rice and paper, then return the pastry tin to the oven for 10 mins.
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7.
To make the filling, place all filling ingredients into the food processor and blend until smooth.
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8.
Bake for 30-35 mins or until the egg mixture is set.
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Notes

MANDY’S SERVING SUGGESTION: Serve roast pumpkin and cheese tart with a garden salad.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Prep tips: If you don’t have time to roast or steam your pumpkin, peel and finely grate the pumpkin and stir into egg batter.
Easy ingredient swaps: Swap pumpkin for sweet potato, cauliflower or broccoli.
Additional boosters: Boost by adding spinach or seeds to the filling.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Puree the filling to a smooth consistency.
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