Description
A flavorful tart featuring a crispy phyllo crust filled with sweet caramelized onions and tender roasted pumpkin combined with creamy gorgonzola and aromatic sage creating a rich and savory dish perfect for any occasion
Ingredients
From 8 sheets phyllo pastry
3 tablespoons melted butter or olive oil
2 cups pumpkin, peeled and cubed
2 large onions, thinly sliced
2 tablespoons olive oil (divided)
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
Salt and black pepper, to taste
1/2 cup crumbled gorgonzola cheese
Fresh sage leaves, for garnish
Instructions
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Toss pumpkin cubes with 1 tablespoon olive oil, thyme, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
In a skillet, heat 1 tablespoon olive oil. Add onions and cook slowly over medium-low heat for 20 minutes, stirring often, until soft and golden. Stir in balsamic vinegar and cook another 2 minutes.
Brush a tart pan with melted butter. Layer the phyllo sheets one by one, brushing each with butter or oil, allowing the edges to overhang.
Spread the roasted pumpkin and caramelized onions evenly inside the phyllo crust.
Bake for 20–25 minutes until the phyllo is golden brown and crisp.
Remove from oven, sprinkle with crumbled gorgonzola, and garnish with fresh sage leaves.
Let rest for 5 minutes before slicing. Serve warm.
Notes
Caramelized onions should be cooked low and slow to avoid burning
Use fresh sage for better flavor
Ensure phyllo is covered to prevent drying
Let tart cool slightly before slicing for cleaner cuts
- Prep Time: 60
- Cook Time: 75
- Method: Baked
- Cuisine: mediterranean
Nutrition
- Calories: 490