Baby Hints & Tips

{RECIPE} Pumpkin, caramelised onion and feta mini tarts

by Honey, You Baked!

This is part of our Baby Shower Menu series. Make sure you check out our other mouth watering recipes!

Perfect for parties, these little tarts are salty and sweet and just plain delicious! They’re also versatile. Make larger versions and serve with a fresh salad for a great dinner party entrée. Makes 24

You’ll need

150gm butternut pumpkin, peeled & chopped into 1cm cubes

1 large red onion, finely chopped

Olive oil

3 sprigs of thyme, removed from stalk

100gm feta

125ml light cream

2 eggs lightly beaten

3 sheets pastry – puff or short crust.

Cracked pepper to season

The how-to

Preheat oven to 180°C. Lightly spray 2 non-stick mini muffin trays with an olive oil spray.

Place pumpkin on a lined baking tray, Drizzle with olive oil and sprinkle with one sprig of thyme. Bake for around 30 minutes or until a fork can easily break into the pumpkin. Allow to cool slightly while preparing the other ingredients.

Meanwhile heat 1 tablespoons of olive oil in a frying pan. Add the red onion and cook over a medium-low heat for around 30 minutes stirring occasionally, until a dark golden color. Add the thyme and stir before transferring to a bowl and allowing to cool.

Line your mini muffin tins with rounds of pastry. Place some of the onion mixture in the bottom of the pastry cases. Mix together the feta and pumpkin and spoon over the onion. Mix the eggs and cream together and season with cracked pepper before pouring over the pastry cases.

Bake for around 12 minutes or until nicely puffed and golden. Leave in the tins to cool for around 5 minutes before transferring to a cooling rack.

The sweetness of the onion and pumpkin works really well with the slight saltiness of the feta. You can use either puff pastry or shortcrust with this recipe, I prefer the flakiness of the puff but it does look more ‘rustic’. For a sleeker look, try the shortcrust. To make it super-simple, buy some pre-made volavent pastry cases and just make up the filling. You can make these a day ahead and reheat at 150°C for 10 minutes when required.


Honey, You Baked! is Danni & Mel, two friends and mummies who used to work, cook and play together in Sydney. Now Mel has moved home to Tasmania and the girls spend time blogging about Baking, Making, Books, Babies and just about everything else in between! Drop them a line on facebook or twitter, they would love to hear from you!

Share It With Others

Join The Discussion (0 Comments)

Leave a Reply