A perfect flaky roasted pumpkin tart along with the aromas of fennel and cumin seeds, the crunchiness of cashew and the richness of Gouda cheese. There is nothing here but to love this savory tart!
Today I got for you a recipe that is very simple, and easy to assemble. You just need to roast pumpkin partially ahead, and then just bring everything together in 6 minutes, and bake for 15 to 20 minutes. No unknown ingredients, and some are optional like the seeds.
In this pumpkin tart, I changed things a little. Butter would be perfect to brush the puff pastry or to glaze the pumpkin. But, I used coconut oil. A one that I believe it’s the best brand I used, Earth’s finest . And believe me I’ve tried a lot of brands. First time I used coconut oil in savory recipe, was in Kappa masala recipe, and I couldn’t wait to try it again in savory dishes.
I looked at the pumpkin I have, it looked pretty. I cut it into wedges then cubes, because I wasn’t sure what to make at first. So, after 45 minutes, the cubes were perfectly golden orange-ish color, with a bit of natural shine. I instantly thought of using them as they are, no blending. I believed they would be perfect for savory dishes. They looked beautiful , I should have captured them, but I couldn’t wait to try them!
For this pumpkin tart ,You can use brie cheese, if you prefer a creamy tart. However, I believe that is for the balance of flavor, Gouda, with it’s mild sharpness would be perfect (goat cheese would be good optional too). And the one specifically with cumin seeds, because the earthy aroma and sweet and bitter taste of seeds complement the tone of sweet pumpkin. I went also for fennel seeds, they are my favorite, the sweet taste of it, is so good and not overpowering.
Pumpkin
I’ve used pumpkin in few recipes on the blog. I made polenta porridge with pumpkin also, pumpkin oatmeal bars. I always wanted to make more recipes, but when I was in Jordan, it was hard to find good fresh pumpkin, and even the canned puree! Now after I found fresh pumpkin I will post more recipes on the blog, sweet and savory!
Why this pumpkin tart is healthy
Pumpkin is a very nutrient dense fruit, means it has so many nutrients compared to the low calories it provided.
Let me remind of pumpkin health benefits:
- A 100g of of it, your daily needs from vitamin A . Also has good amounts of vitamin C, fibers, beta-carotene antioxidant, potassium, and manganese.
- It’s low in fat, sugar, and calories.
- It’s versatile, and has mild taste that fits sweet and savory dishes as well.
Pumpkin and diabetes
It’s very low in glycemix index, which means it won’t raise the blood sugar level after eating it, which is very convenient for diabetic patients. In this study they found that feeding rats with pumpkin powder decrease glucose level significantly, and even increase insulin level. However, more studies needed on human for that matter. It also has other compounds that helps with regenrating b-cells in pancreas that are responsible for making more insulin.
Puff pastry
I was so hesitant and reluctant to use puff pastry, and well I felt guilty too. Because it’s a ready made dough, and it’s buttery. But I couldn’t resists it, when I was setting my thoughts together to develop this recipe. The real truth, that I wanted an easy one, to offer to YOU my friends. I have lots of flours and starches that would be perfect to make a new tart crust, but oh, it’s a long process, that I would rather saving it for dessert 🙂
This appetizer is perfect for your thanksgiving feast or for any gathering, or for a light lunch. It’s so perfectly harmonized and balanced. Sweetness, savoriness of cheese, flakiness of the pastry, What would any ask for more? Nothing!
Some rules for puff pastry baking since mine wasn’t perfect, I want yours to perfect and a show stopper!
- Blind baking is optional, you can make it to guarantee the crispness, but its an extra step, and you decide if you want to got for it. I love how its all explained here , well in full details.
- Don’t roll it too much.
- Cut it with a sharp knife
- Don’t let it get warm, the butter in the dough will get warm and it won’t be very flaky when you bake it.
Enjoy!
Puff Pastry Pumpkin Tart and Cumin Gouda Cheese
Ingredients
- 250 g partially roasted pumpkin cubes
- 1 Tb of Coconut oil
- 5 defrosted puff pastry squares
- 5 mushroom buttons
- Few cashew pieces
- Black pepper and salt for sprinkling
- Optional but recommended
- Fennel seeds
- Cumin seeds
- 100 g Gouda cheese with cumin sliced
- Few of Fresh or Dried Curry leaves*
- 1 tsp Curry powder
Instructions
- Roast pumpkin cubes for 30 minutes on 160 C. Remove from the oven and brush them with 1/2 Tb of coconut oil.
- Increase the oven temperature to 220C.
- Grease your baking dish preferably rectangle pan. I used 9 inch square pan
- Defrost puff pastry dough for few minutes. Roll the dough just enough to get together and you can transfer it into greased baking dish.
- Brush the dough with coconut oil, around 1/2 Tb .
- Put the sliced cheese, put the mushroom over, pumpkin, cashews and sprinkle seeds, curry powder, curry leaves ,salt and pepper.
- Brush again with coconut oil.
- Put the baking dish in the preheated oven for 15-20 minutes on until the dough is puffed and golden brown.
- Remove out of the oven, wait 5 minutes then serve warm.
- Refrigerate any leftover for 2 days or freeze them in freezer bags.
