Roasted Pumpkin and Quandong Chutney Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory tart filled with roasted pumpkin and sweet-tart quandong chutney, highlighting unique Australian bush flavors in a flaky pastry. This australian-inspired vegetarian (vegetarian) ready in about 70 minutes layers sheet (about 250 g) shortcrust pastry, peeled and cubed pumpkin, olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 400 g peeled and cubed pumpkin with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking tray and roast for 25 minutes until tender and caramelized.
  2. Step 2: Roll out 1 sheet of shortcrust pastry on a floured surface and transfer to a tart pan (9-inch). Prick the base with a fork.
  3. Step 3: Spread 1/2 cup quandong chutney evenly over the pastry base.
  4. Step 4: Distribute the roasted pumpkin evenly over the chutney, then sprinkle 100 g crumbled goats cheese and 1 tbsp fresh thyme leaves on top.
  5. Step 5: Brush the tart edges with 1 beaten egg. Bake in the preheated oven for 30-35 minutes until the pastry is golden and crisp.
  6. Step 6: Let cool for 10 minutes before slicing and serving warm or at room temperature.

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Frequently asked questions

How long does Roasted Pumpkin and Quandong Chutney Tart take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Roasted Pumpkin and Quandong Chutney Tart?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Roasted Pumpkin and Quandong Chutney Tart?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Pumpkin and Quandong Chutney Tart for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Pumpkin and Quandong Chutney Tart vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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