Pumpkin and taleggio tart

6 INGREDIENTS • 6 STEPS • 45MIN

Pumpkin and taleggio tart

Recipe

5.0

2 ratings
Filled with autumn flavour and easy to prepare, this cheesy pumpkin tart tastes amazing served with a simple side salad and an extra dollop of caramelised onion chutney.
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Filled with autumn flavour and easy to prepare, this cheesy pumpkin tart tastes amazing served with a simple side salad and an extra dollop of caramelised onion chutney.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
1 pack
(320 g)
M&S handcrafted all-butter puff pastry
1
M&S pumpkin, peeled, deseeded
chopped into 1.5cm chunks
2 tsp
dried sage
2 cloves
M&S Remarksable Value garlic, finely sliced
200 g
M&S taleggio
cut into thin slices
115 g
M&S caramelised red onion chutney

Nutrition per serving

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Calories
912kcal
Fat
46.9 g
Saturates
17.7 g
Sugars
39.6 g
Salt
751.2 mg
Love This Recipe?
Add to plan
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Pumpkin and taleggio tart
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan and line a baking sheet with parchment. Unroll the puff pastry (1 pack) onto the parchment and score a border 2cm from the edge with a knife, not cutting all the way through, then prick the pastry within the border all over with a fork.
step 2
Place the pumpkin (1) onto another baking sheet, drizzle with extra virgin olive oil, season with salt and pepper, then scatter over the sage (2 tsp) and garlic (2 cloves). Mix together with your hands to evenly coat the pumpkin in the oil.
step 3
Place the pumpkin and pastry trays into the oven for 25 minutes.
step 4
Remove both trays from the oven and use the inside of a spoon to press down and flatten the pastry inside the border. Evenly distribute the cheese (200 g) and pumpkin on top of the pastry inside the border.
step 5
Dollop teaspoons of the M&S caramelised red onion chutney (115 g) around the pumpkin and cheese.
step 6
Reduce the heat to 200°C/180°C fan and bake for another 10-15 minutes, or until the pastry crust is golden and the cheese has melted.
step 6 Reduce the heat to 200°C/180°C fan and bake for another 10-15 minutes, or until the pastry crust is golden and the cheese has melted.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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