Pumpkin Feta Tart

Ingredients

• 400 g puff pastry
• 2 vegetable onions
• 600 g pumpkin (e.g., muskmelon or Hokkaido pumpkin)
• 300 g cherry tomatoes
• 2 sprigs sage
• flour (for the puff pastry)
• 250 g feta cheese
• 300 g sour cream
• 2 tbsp heavy cream (at least 30% fat)
• Salt
• ground pepper
• nutmeg

Instructions

1. 1.

   Let the puff pastry thaw. Preheat the oven to 200°C fan‑fry. Peel and slice the onion into rings. Clean, halve, scoop out the seeds of the pumpkin with a spoon, peel it, and cut the flesh into 1.5 cm cubes. Wash and halve the tomatoes. Rinse the sage, shake dry, and pluck the leaves.

2. 2.

   Roll the puff pastry on a floured surface, place it in a baking tin lined with parchment paper, and lift up a rim. Spread the pumpkin cubes, tomatoes, onions, and sage over the pastry, leaving a 1 cm border free.

3. 3.

   Crush the feta cheese and mix it with the sour cream and heavy cream. Season with salt, pepper, and nutmeg, then pour over the vegetables. Bake in the preheated oven for 40–45 minutes until golden brown. Remove, let cool briefly, lift out of the tin, and serve.