Roast Pumpkin, Chorizo & Feta Tart

Flaky, golden pastry piled with caramelised roast pumpkin, smoky chorizo, and salty feta, finished with a peppery olive-oil gloss for a bold seasonal crossover.

Ingredients

• 1 sheet all-butter puff pastry (about 250 g / 9 oz), thawed if frozen
• 700 g (1.5 lb) pumpkin or butternut squash, cut into 2.5 cm / 1-inch chunks
• 200 g (7 oz) chorizo, sliced into 5 mm / 1/4-inch rounds
• 150 g (5 oz) feta, crumbled
• 1 small red onion, thinly sliced
• 2 tbsp olive oil, plus 1 tsp to finish
• 2 cloves garlic, finely grated or minced (pantry staple)
• 1 tsp smoked paprika (pantry staple)
• 1/2 tsp dried thyme or oregano (pantry staple)
• 1/2 tsp black pepper (pantry staple)
• 3/4 tsp salt (pantry staple), divided
• Optional finish (pantry staples): 1 tsp honey or balsamic vinegar

Method

• 1

  Step 1: Roast the pumpkin (flavour foundation)

  Preheat oven to **220°C / 425°F (200°C fan)**. Toss pumpkin with **2 tbsp olive oil**, **garlic**, **smoked paprika**, **thyme/oregano**, **1/2 tsp salt**, and **black pepper**. Spread on a lined tray (give it space so it roasts, not steams). Roast **20 minutes**, then flip pieces and roast **8–10 minutes** more until the edges are **deeply golden and tender**.

• 2

  Step 2: Render the chorizo (no greasy tart!)

  While pumpkin roasts, heat a non-stick pan over **medium heat**. Add chorizo slices (no oil needed). Cook **2–3 minutes per side** until **browned** and some fat has rendered. Transfer to a paper-towel-lined plate. Tip off excess fat, leaving about **1 tsp** in the pan.

• 3

  Step 3: Soften the onion (sweet contrast)

  In the same pan, add sliced onion and a pinch of salt. Cook **4–6 minutes** until **softened and lightly golden**. (If it starts catching, splash in 1 tbsp water and scrape the fond.)

• 4

  Step 4: Prepare the pastry base

  Reduce oven to **200°C / 400°F (180°C fan)**. Place puff pastry on a lined tray. Using a knife, lightly score a **2 cm / 3/4-inch border** (don’t cut all the way through). Prick the centre all over with a fork.

• 5

  Step 5: Pre-bake for crispness

  Bake the pastry for **10 minutes** until it’s **just starting to puff**. Press down the centre gently with a spatula to flatten (leave the border puffed).

• 6

  Step 6: Assemble the tart

  Layer onions over the centre. Top with roast pumpkin, then chorizo. Scatter over feta.

• 7

  Step 7: Bake until blistered and golden

  Bake **12–15 minutes** until the border is **deep golden**, the feta has **softened and lightly coloured**, and everything is **hot and sizzling**.

• 8

  Step 8: Finish & serve

  Drizzle with **1 tsp olive oil**. For extra seasonal “crossover” impact, add **a tiny drizzle of honey or balsamic** (optional) to pop the sweetness against the chorizo. Rest **5 minutes**, slice, and serve warm.

Tips

• **Pumpkin matters:** Butternut squash roasts especially well (sweet, less watery). If your pumpkin is watery, roast it a little longer so it caramelises properly.
• **Keep the base crisp:** Pre-baking + pressing down the centre is the key. Also, don’t overload with pumpkin—spread it in a single-ish layer.
• **Chorizo choice:** Use cured/cooking chorizo (Spanish-style). If it’s very oily, blot well so the pastry stays flaky.
• **Make-ahead:** Roast the pumpkin and cook onions/chorizo up to **2 days ahead**; assemble and bake when ready.
• **Serving ideas:** Great with a **simple peppery salad** (olive oil, vinegar, salt) to cut the richness.
• **Storage & reheating:** Refrigerate leftovers **up to 3 days**. Reheat in a **200°C / 400°F oven for 8–10 minutes** to re-crisp (microwave will soften pastry).

Nutrition (per serving, estimate)