Vegetarian antipasto tart

This easy antipasto tart recipe is simply delicious. Mix up the toppings according to what you have in the fridge and serve warm or cold for a vibrant lunch or vegetarian dinner

By Sophie Gray
  • 50 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 cup pumpkin, diced
  • 1 tablespoon oil
  • 400 gram block flaky puff pastry, thawed
  • 1 egg, lightly beaten
  • 1/2 cup ricotta
  • 1/4 cup black olives, chopped
  • 1 cup cherry tomatoes, halved
  • 100 gram crumbled feta or chevre cheese
  • 1 tablespoon pine nuts
  • a sprinkling of fresh or dried thyme
  • a handful of basil leaves


  • 1
    Preheat oven to 220°C. Toss the pumpkin and oil in a roasting pan and roast for 20 minutes.
  • 2
    Meanwhile, roll the pastry out to approximately 31cm x 22cm rectangle. Transfer to a greased baking tray. Score a ½cm border around the edge with a butter knife, taking care not to cut all the way through. Prick the base all over with a fork, brush the edges with beaten egg.
  • 3
    Mix the remaining egg with the ricotta and spread inside the border.
  • 4
    Scatter the pumpkin pieces over the ricotta, then add olives, tomatoes, crumbled feta, pine nuts and thyme.
  • 5
    Reduce oven temperature to 210°C. Bake the tart for 25 minutes or until risen and golden. Scatter with basil leaves and serve warm or cold.


  • You can change the tart up by adding sliced chopped chorizo, cooked cubed beetroot or some sundried tomato. - You can use 1½ sheets of flaky puff pastry instead of a block. PER SERVE Energy 529kcal, 2218kj • Protein 15.8g • Total Fat 32g • Saturated Fat 13.4g • Carbohydrate 40.5g • Fibre 6g • Sodium 601mg