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Pumpkin tarte tatin with sage-pistachio pesto

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  • High in dietary fibre
  • High in protein
  • No added sugar
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian
  • 1 serve veg or fruit

Everyone will love the harmonious blend of sweet pumpkin and savoury sage-pistachio pesto in this irresistible pumpkin tarte tatin.

  • Serves6, as a side
  • Cook time35 minutes
  • Prep time15 minutes, + 5 mins cooling time
Pumpkin tarte tatin with sage-pistachio pesto

Ingredients

  • 1 tbs olive oil
  • 500g kent pumpkin, peeled, seeded, cut into 1cm-thick wedges
  • 1/3 cup (100g) caramelised onion relish
  • 2 sheets puff pastry
  • 1 free-range egg yolk, whisked
  • 100g fetta, crumbled
  • 1 tbs finely chopped pistachios
  • Coles Australian Baby Rocket, to serve

Sage-pistachio pesto

  • 1/4 cup sage leaves
  • 60g Coles Australian Baby Rocket
  • 1 garlic clove, chopped
  • 1/4 cup (20g) finely grated parmesan
  • 2 tbs toasted pistachios
  • 1/3 cup (80ml) olive oil or avocado oil

Nutritional information

Per Serve: Energy: 2163kJ/517 Cals (25%), Protein: 11g (22%), Fat: 34g (49%), Sat Fat: 10g (42%), Carb: 39g (13%), Sugar: 12g (13%), Dietary Fibre: 6g (20%), Sodium: 514mg (26%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Heat oil in a large non-stick frying pan over medium heat. Cook pumpkin for 2 mins each side or until lightly golden and just tender.

  2. Step 2

    Spray a 20cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Arrange pumpkin in pan, overlapping to cover. Spread with relish.

  3. Step 3

    Place 1 pastry sheet on a clean work surface. Brush with a little egg. Top with remaining pastry sheet. Place a 25cm plate over the pastry disc and trim around edge to form a disc, discarding offcuts. Place pastry disc over pumpkin mixture, tucking in any excess. Bake for 30 mins or until pastry is golden. Set aside for 5 mins to cool slightly.

  4. Step 4

    Meanwhile, to make sage-pistachio pesto, place the sage, rocket, garlic, parmesan and pistachios in a food processor and process until finely chopped. With motor running, add oil in a thin, steady stream until combined.

  5. Step 5

    Place a serving plate over top of the pan and carefully invert tart onto plate. Drizzle pesto over tart. Sprinkle with fetta and pistachio. Top with rocket.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Use the leftover pistachios to make the Christmassy Strawberry and pistachio tart.

Make and take: The great thing about this tart? It can be served hot or cold, and travels well, too. Make it up to 1 day ahead, without toppings. Store in an airtight container in the fridge. Bring to room temperature or gently reheat in a 150°C oven for 10 mins. Add toppings to serve.

Pumpkin tarte tatin with sage-pistachio pesto

Pumpkin tarte tatin with sage-pistachio pesto
  • Serves6, as a side
  • Cook time35 minutes
  • Prep time15 minutes, + 5 mins cooling time
Ingredients
  • 1 tbs olive oil
  • 500g kent pumpkin, peeled, seeded, cut into 1cm-thick wedges
  • 1/3 cup (100g) caramelised onion relish
  • 2 sheets puff pastry
  • 1 free-range egg yolk, whisked
  • 100g fetta, crumbled
  • 1 tbs finely chopped pistachios
  • Coles Australian Baby Rocket, to serve

Sage-pistachio pesto

  • 1/4 cup sage leaves
  • 60g Coles Australian Baby Rocket
  • 1 garlic clove, chopped
  • 1/4 cup (20g) finely grated parmesan
  • 2 tbs toasted pistachios
  • 1/3 cup (80ml) olive oil or avocado oil
    Description

    Everyone will love the harmonious blend of sweet pumpkin and savoury sage-pistachio pesto in this irresistible pumpkin tarte tatin.

    Method
    1. Step 1

      Preheat oven to 200°C. Heat oil in a large non-stick frying pan over medium heat. Cook pumpkin for 2 mins each side or until lightly golden and just tender.

    2. Step 2

      Spray a 20cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Arrange pumpkin in pan, overlapping to cover. Spread with relish.

    3. Step 3

      Place 1 pastry sheet on a clean work surface. Brush with a little egg. Top with remaining pastry sheet. Place a 25cm plate over the pastry disc and trim around edge to form a disc, discarding offcuts. Place pastry disc over pumpkin mixture, tucking in any excess. Bake for 30 mins or until pastry is golden. Set aside for 5 mins to cool slightly.

    4. Step 4

      Meanwhile, to make sage-pistachio pesto, place the sage, rocket, garlic, parmesan and pistachios in a food processor and process until finely chopped. With motor running, add oil in a thin, steady stream until combined.

    5. Step 5

      Place a serving plate over top of the pan and carefully invert tart onto plate. Drizzle pesto over tart. Sprinkle with fetta and pistachio. Top with rocket.