Savory Pumpkin Tart

on Sep 20, 2020, Updated Jan 27, 2022

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Flakey vegan pastry layered with a rich and creamy garlic sage sauce, swirls of savory pumpkin puree, and a sprinkle of caramelized onions. It’s basically all of the flavors – and colors – of Fall in one delectably savory tart.

Believe it or not, this recipe is a lot easier to make than it seems thanks to a little help from the store. “Accidentally vegan” puff pastry is pretty easy to find these days. I used Pepperidge Farms for this, but any brand that doesn’t contain dairy will do.

I just thaw it out and top it with one of my all time favorite “blender sauces” which is made by throwing some cashews, spices, and almond milk into a blender and blitzing it up until it magically transforms into a rich and creamy sauce.

This sauce is then layered with dollops of pumpkin puree, lightly seasoned with a touch of salt, nutmeg, and cinnamon, and the whole thing is baked with scattering of diced red onions on top, which caramelize and sweeten as the pastry browns.

When it’s out of the oven, I top this tart with some fresh rosemary and a generous sprinkle of pomegranate seeds. Both of which add a lovely Autumnal pop of color and flavor.

This dish would make an awesome appetizer for a Fall get-together because it’s delicious when served warm or at room temperature. But it’s also a nice way to have a restaurant-style meal at home, and it would make an excellent date night or celebratory meal too.

Serve it alongside a lightly dressed green salad and pair with a bottle of wine. Something bright and acidic like a Pinot Noir or a dry Riesling or Viognier would work well with this.

However you choose to serve it, I hope you enjoy this Savory Pumpkin Tart as much as I do!

Happy cooking!

Savory Pumpkin Tart

By: Nicole Vranjican

Vegan puff pastry layered with a rich and creamy Garlic Sage Sauce, swirled with Savory Pumpkin Puree, and topped with caramelized onions and a sprinkle of pomegranate seeds.

Prep: 20

Cook: 40

Total: 1

Servings: 12 slices

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Ingredients

1 package frozen vegan puff pastry , see notes
1 tbsp almond milk or olive oil

Vegan Garlic Sage Sauce

1 cup raw cashews , soaked and drained
3/4 cup almond milk, unsweetened
1 tsp ground sage
1/2 tsp garlic powder
1 tsp kosher salt
1 tsp light miso paste , I used chickpea miso
1 tbsp olive oil
3/4 cup canned pumpkin puree
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1/8 tsp ground cinnmon

Toppings:

1/4 cup diced red onion
1/4 cup pomagranate seeds
fresh rosemary for garnish

Instructions

Prep

Preheat the oven to 400 degrees.
Start making the sauce by adding the soaked cashews to the blender alond with the almond milk, sage, garlic powder, miso, salt, and olive oil. Blend on high until very smooth and creamy. Add another tbsp or two of almond milk if needed. Taste and adjust seasoning if desired, then set aside.
In bowl, combine the pumpkin puree with salt, nutmeg, and cinnamon. Mix well and set aside.
Lay the thawed pastry dough out on a lined cookie sheet. I lay the two pieces side by side and overlap slightly in the center to create one long layer.
Brush the edges of the pastry with olive oil or almond milk to encourage eeven browning, focusing mainly on the crust.
NOTE: I sometimes thaw a third sheet of pastry dough to use for decoration. If this is the case, I simply use a mini cookie cutter to cut out little leaf shapes.

Assmeble

Layer on the cashew sauce, dollop on the pumpkin and then swirl it around creating a marble effect.
Then sprinkle the top with the diced onions and pastry leaves (if using) and drizzle the whole tart lightly with olive oil. Bake for 18-20 minutes or until puffed up and well browned on the bottom.

Decorate

Remove from the oven and sprinkle with salt and pepper. Decorate with rosemary sprigs and pomegranate seeds. Discard rosemary garnish before eating.
Serve warm or at room temperature and enjoy!