(MEATLESS MONDAYS/VEGAN RECIPES) This savory vegan pumpkin tart is perfect for Thanksgiving.

For the crust, all you need is a pumpkin, some puff pastry, a red onion, and some rosemary. If you can’t find a hokkaido pumpkin at any local market or store, you can also use a sugar or small pie pumpkin.

While the tart is baking, make the scrumptious garlic-cashew sauce to drizzle on top. As always, happy eating! — Global Animal

Savory Pumpkin Tart. Photo Credit: Vegan Family Recipes

Savory Pumpkin Tart

Yield: 1 large rectangular tart



  • 1 sheet of Puff Pastry
  • 1/2 of a small Hokkaido Pumpkin if using a small pie or sugar pumpkin (see notes)
  • 1 small red onion sliced
  • Olive Oil
  • 2 springs of Fresh Rosemary
  • Fresh Cracked Pepper optional

Garlic – Cashew Sauce

  • 1/3 of a cup Cashews
  • 1 or 2 small cloves of Garlic
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Apple Cider Vinegar
  • 1/4 of a teaspoon Salt
  • 1 teaspoon Paprika
  • 1/2 of a cup Water


  1. Preheat oven to 395F (200C)with a baking sheet inside.
  2. Remove your puff pastry from the refrigerator and score a 1 1/2 inch border. (See notes)
  3. Wash the pumpkin and slice in half. Scoop out the seeds and toss. Slice your pumpkin as thinly as you can. Place the sliced pumpkin on the puff pastry, keeping it within the border. Add sliced red onion on top of the pumpkin and fresh rosemary. Brush with olive oil.
  4. Bake for 20 minutes on lower rack. After 20 minutes, increase heat to 450F (230C) and bake for an additional 5 minutes.
  5. While the tart is in the oven make the garlic-cashew sauce by blending all ingredients together in a food processor, blender, or with an immersion blender until smooth.
  6. Remove pumpkin tart from oven, drizzle with sauce, top with fresh cracked pepper (optional), and serve hot.


1.) The great thing about hokkaido pumpkins is that their skin is edible. However, if you can’t find them around you and need to use a small pie pumpkin this is still doable. The skin on small pie or sugar pumpkins isn’t edible and will need to be peeled off before slicing and putting it on the puff pastry. Peeling pie pumpkins isn’t an easy task as the peel is fairly thick. Some people will microwave their pumpkin for a few minutes to soften the skin and then peel it. If all else fails, slice the pumpkin, cook it on the tart, and remove the peel before eating. Alternatively, you can make this with butternut squash instead. The peel of a butternut squash is thin and can easily be taken off with a peeler before cooking.

2.) Not sure how to score a border? Lay out your puff pastry sheet and using a yard stick or ruler measure out 1 1/2 inch border around the edge of the puff pastry. Only cut half way into the puff pastry. Do this while trying not to touch the puff pastry with your hands. Puff pastry needs to stay cold to rise. The warmth from your hands will cause the puff pastry to easily tear. If you think your puff pastry is starting to stretch after making your border, place it back in the fridge or freezer for a few minutes.

Recipe Courtesy of Vegan Family Recipes

More Vegan Family Recipes: http://www.veganfamilyrecipes.com/savory-pumpkin-tart/

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