Description
A savory and elegant tart featuring sweet caramelized onions, roasted pumpkin, and tangy Gorgonzola cheese, all wrapped in a crisp phyllo pastry and finished with fragrant sage.
Ingredients
Scale
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup pumpkin puree (or 1 small pumpkin, roasted and mashed)
- 4 sheets phyllo dough, thawed
- 2 tablespoons melted butter (for brushing)
- 1/2 cup crumbled Gorgonzola cheese
- 1 tablespoon fresh sage leaves, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil and butter over medium heat. Add the sliced onion and cook, stirring occasionally, for 20-25 minutes until deeply caramelized. Season with salt and pepper, then set aside to cool slightly.
- If using a whole pumpkin, cut it in half, remove seeds, and roast cut-side down at 375°F for 30-40 minutes until tender. Scoop out the flesh and mash. Alternatively, use canned pumpkin puree.
- Lay one sheet of phyllo dough on a parchment-lined baking sheet. Brush lightly with melted butter. Repeat with the remaining phyllo sheets, stacking them and brushing each layer with butter.
- Spread the pumpkin puree evenly over the phyllo base, leaving a 1-inch border.
- Top with the caramelized onions, then sprinkle the Gorgonzola cheese and chopped sage over the top.
- Fold the edges of the phyllo inward to create a rustic crust.
- Bake for 20-25 minutes, until the phyllo is golden and crispy.
- Let cool for 5 minutes before slicing. Serve warm or at room temperature.
Notes
For a vegetarian version, ensure the Gorgonzola is made with vegetarian rennet. You can also substitute with goat cheese or blue cheese. The phyllo dough should be kept covered with a damp cloth while working to prevent it from drying out.
Nutrition
- Calories: 320
- Sugar: 6 g
- Fat: 22 g
- Carbohydrates: 22 g
- Protein: 9 g