Description
A savory autumn tart featuring flaky phyllo layers topped with caramelized onions, roasted pumpkin, creamy gorgonzola, and fragrant sage, perfect for a cozy meal.
Ingredients
Scale
For the Crust:
- 1 small sugar pumpkin (about 2 lbs), peeled and cubed
- 2 large yellow onions, thinly sliced
- 4 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 6 sheets phyllo dough, thawed
- 4 tablespoons unsalted butter, melted
- 1/2 cup crumbled gorgonzola cheese
- 8–10 fresh sage leaves, chopped
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss pumpkin cubes with 2 tablespoons olive oil, salt, pepper, and nutmeg. Roast on a baking sheet for 25-30 minutes until tender and lightly browned.
- While pumpkin roasts, heat remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add onions and cook, stirring occasionally, for 20-25 minutes until golden and caramelized. Stir in balsamic vinegar and brown sugar, cook 2 more minutes, then set aside.
- Reduce oven to 375°F (190°C). Layer phyllo sheets on a parchment-lined baking sheet, brushing each with melted butter. Fold edges inward to form a rustic rectangular tart base.
- Spread caramelized onions evenly over phyllo, top with roasted pumpkin, sprinkle with gorgonzola and sage. Bake for 15-20 minutes until phyllo is golden and crisp.
- Let tart cool for 5 minutes, then slice and serve warm.
Notes
You can customize the seasonings to taste.