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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180C.
Cut the pumpkin or squash and bake for 10 minutes with olive oil, salt, and pepper until slightly tender.
Cut the onions into slices lengthwise and sauté in a pan with olive oil. Add the brown sugar and 1/4 cup water to prevent burning. After 5 minutes, add the balsamic vinegar and sauté for 7 more minutes until the onions are softened.
Prepare the pesto by blending basil leaves, pine nuts, olive oil, garlic, salt, and pepper. Reserve 3 tablespoons for decorating.
Mix the remaining pesto with the soy heavy cream.
Spread the puff pastry on floured parchment paper and roll it out slightly if thick.
Spread the pesto cream over the pastry, leaving the edges free. Then layer the caramelised onions and baked pumpkin slices on top.
Fold the edges of the pastry upwards and brush with olive oil. Bake for 20-25 minutes, lowering it one level in the oven after 20 minutes, and bake for 5 more minutes until golden and crisp.
Decorate with the reserved pesto and fresh basil leaves. Serve warm.
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Puff pastry works well for savoury recipes too. This tart is easy enough for anyone and festive enough for the Christmas table.
Can I use store-bought pesto?
Yes, store-bought pesto can be used as a substitute for homemade pesto.
What type of pumpkin should I use?
You can use any type of pumpkin or squash you prefer.
Can I make this tart ahead of time?
It's best enjoyed fresh, but you can prepare the components ahead and assemble just before baking.
Is there a substitute for soy heavy cream?
You can use regular heavy cream or a dairy-free alternative of your choice.
How do I prevent the onions from burning?
Add a little water while sautéing to prevent burning and ensure they caramelize evenly.
