nformal autumn tart with pumpkin and sweet potato

Informal autumn tart with pumpkin and sweet potato

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Kürbis Tarte

Autumn is cooking time. At least for me. When the days get shorter and colder, I enjoy cooking a lot more again.

Autumn also brings many delicious vegetables to the season and menu: delicious root vegetables and especially pumpkin!

I recently designed an informal pumpkin and sweet potato tart with vegan shortcrust pastry on Sunday – as a little study break during my exam time. In the end I just couldn’t do without the feta cheese.

Personally, I really enjoyed the autumn tart. It was a bit “too healthy” for my husband. But it’s best to form your own opinion. As always, I welcome feedback and comments.

You can of course change the tart’s vegetable content as you wish.

Here, my suggestion:

Recipe: Informal autumn tart with pumpkin and sweet potato

You need – Ingredients:

For the vegan shortcrust pastry:

250 g wholemeal spelled flour
125g coconut oil
50 ml cold water
a bit of salt

For the filling:

2 cloves of garlic
1 – 2 onions
1/2 Hokkaido pumpkin
1 sweet potato
maybe a few cherry tomatoes (then it will be a little juicier)
Olive oil
black pepper
1 tbsp marjoram
1/2 bunch of fresh thyme
Feta cheese if necessary (if the tart is not vegan)

This is how it works – preparation:


In a large mixing bowl, mix the flour with the salt.
Work solid coconut oil into the flour mixture using the dough hook of a hand mixer, a food processor or by hand until a crumbly mixture is formed.
Gradually add cold water and knead until a smooth dough forms.
Knead the dough quickly (so that the coconut oil doesn’t melt) and wrap it in cling film and let it rest in the fridge for at least 30 minutes.


Pre heat the oven to 180 degrees celcius.
Cut vegetables into small pieces (as desired) and place them on a baking sheet or in a baking dish.
Drizzle with enough olive oil, salt and pepper.
Run the garlic cloves through a garlic press and add them.
Braise the vegetables in the oven for about 1 hour. Stir occasionally so that the surface does not burn.
Let cool down.
Take the dough out of the fridge and roll it out on a lightly floured surface to a thickness of 3 – 5 mm.
Place the dough base on a baking tray lined with baking paper. Spread the vegetables, marjoram, thyme and crumbled feta (if you don’t want the tart to be vegan) on top. Leave an approx. 6 – 8 cm wide edge all around.
Fold the edge over so that it partially covers the filling.
Bake in the oven for about 45 minutes until golden brown and crispy.

Preparation time:

Shortcrust pastry approx. 10 minutes + preparation time filling approx. 1 hour + baking time approx. 45 minutes = approx. 2 hours total

I wish you a nice autumn and cooking season.

Stay healthy

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