Pumpkin and thyme tart


  • 1 sheet ready-rolled puff pastry

    1/2 large pumpkin or butternut squash

  • 1 onion
  • 1 tablespoon light olive oil
  • 3 eggs
  • 250ml double cream
  • 5 sprigs thyme
  • 50g strong cheddar cheese (optional, I didn’t have any this time because I appear to share my house with a family of mice)
  • Salt and pepper


  1. Pre-heat the oven to 180 degrees.
  2. Peel and chop the pumpkin into large chunks.
  3. Chop the onion into thick slices.
  4. Place the vegetables on a baking tray and mix in the oil.
  5. Bake for 20 minutes.
  6. Line a cake tin with the pastry, and top with the roast veg.
  7. Whisk together the eggs and cream with a generous pinch of salt and a good grind of pepper.
  8. Strip the leaves from the thyme and add to the egg mixture.
  9. Pour the mixture over the vegetables and trim any excess pastry (you could be a better person than me and make those sodding pinwheels the instagram mums do).
  10. Sprinkle over the cheesier using.
  11. Place in the oven for 30 minutes, until golden brown.
  12. Serve.