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Pumpkin tart


  • Preheat oven to 220°C fan forced (240°C normal). 
  • Place a pastry sheet in the base of a lightly oiled, large baking tray and arrange sliced pumpkin right to the edge, overlapping just a little. 
  • Combine the oil with the garlic and brush it over the pumpkin. Then generously season and cook in the oven for about 15-20 mins until the pumpkin is tender – checking if ready by piercing with a small sharp knife. 
  • Repeat the process with the remaining pastry and pumpkin. 
  • Sprinkle with chopped parsley and serve as a starter or snack or with a salad for a light lunch.


  • 2 puff pastry sheets
  • olive oil spray
  • 1 Japanese pumpkin, peeled & very finely sliced
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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