Pumpkin Pesto Tart with Ricotta, Pine Nuts, and Rocket Recipe

I absolutely love how this Pumpkin Pesto Tart with Ricotta, Pine Nuts, and Rocket Recipe comes together—it’s one of those dishes that looks fancy but is surprisingly simple to make. When I first tried this tart, I was blown away by the way the sweet roasted pumpkin pairs with the spicy kick of chilli pesto, complemented by creamy ricotta and the peppery freshness of rocket. It’s perfect for a cozy weekend lunch or an impressive yet effortless guest dish.

You’ll find that the combination of textures and flavors in this Pumpkin Pesto Tart with Ricotta, Pine Nuts, and Rocket Recipe makes it a real crowd-pleaser. Plus, it’s a great way to use seasonal pumpkin in a savory recipe that feels fresh and vibrant. Whether you’re entertaining or just craving something a little special for yourself, this tart is always worth reaching for.

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Ingredients You’ll Need

These ingredients harmonize beautifully to create layers of flavor and texture. When shopping, try to pick a small, sweet pumpkin and aim for a good-quality puff pastry to get that buttery, flaky base to support the rich filling.

• Puff Pastry: Look for a block or sheet that’s all-butter if possible—it bakes up flakier and richer.
• Ricotta: Fresh ricotta adds a creamy, mild tang, balancing the spicy elements nicely.
• Chilli Pesto: This packs heat and flavor; if you can’t find chilli pesto, a mix of basil pesto with a pinch of chilli flakes works well.
• Small Pumpkin: Thinly sliced and peeled, this adds sweetness and a gorgeous golden color.
• Olive Oil: Use a good-quality extra virgin olive oil for tossing the pumpkin and dressing the tart.
• Pine Nuts: Toasted for crunch and a nutty punch that elevates the texture.
• Rocket (Arugula) or Baby Kale: Adds peppery, fresh greens that contrast perfectly with the tart’s richness.
• Red Chilli: Thin strips provide a fresh, sharp heat without overpowering.
• Parmesan or Vegetarian Alternative: Shaved on top for a salty, umami finish.

Variations

One of my favorite things about this Pumpkin Pesto Tart with Ricotta, Pine Nuts, and Rocket Recipe is how easy it is to personalize. I often tweak it based on what’s in my fridge or what my family’s preferences are, and it always turns out delicious.

• Swap the Greens: I’ve tried baby spinach instead of rocket, which gives a milder flavor but just as fresh a bite.
• Add Protein: Sometimes I’ll crumble cooked Italian sausage or crispy pancetta over the pumpkin for a heartier meal.
• Dairy-Free Version: Use a plant-based ricotta alternative and nutritional yeast in place of Parmesan; the pesto often already has nuts and cheese, so opt for a vegan-friendly version.
• Herbs and Spices: Fresh thyme or rosemary sprinkled over the pumpkin before roasting adds an earthy depth that’s heavenly.

How to Make Pumpkin Pesto Tart with Ricotta, Pine Nuts, and Rocket Recipe

Step 1: Prepare the Pastry Base

Roll out your puff pastry on a lightly floured surface until it’s about the thickness of a £1 coin—roughly 40cm square works perfectly. Don’t stress if it’s not perfectly uniform; rustic edges add charm! Cut a large circle using a plate or lid as a guide, or leave it square if you prefer. Transfer it carefully onto baking paper and pop it into the fridge to chill. Meanwhile, preheat your oven to 200°C (fan 180°C/gas mark 6) with a baking tray inside—this hot tray helps the base cook crisp and golden.

Step 2: Mix the Ricotta Filling and Arrange Pumpkin

In a small bowl, stir together the ricotta, half the chilli pesto, and a pinch of salt and pepper. On the chilled pastry, score a 1cm border around the edge so the filling doesn’t spill over, then prick the center all over with a fork to prevent bubbles. Spread the ricotta mixture evenly inside the border. Toss your thin pumpkin slices with 1 tablespoon of olive oil and some seasoning, then arrange them in a spiral over the ricotta, allowing the edges to slightly overlap—this layering looks stunning and helps them cook evenly.

Step 3: Bake and Finish with Toppings

Carefully slide your tart, still on its baking paper, onto the preheated baking tray. Bake for about 40 minutes, or until the pumpkin is tender and the pastry underneath is golden and crisp (use a spatula to gently check). While the tart bakes, mix the remaining olive oil, pine nuts, and pesto together for a bright finishing drizzle. Toss the rocket with thin strips of red chilli and Parmesan shavings, then once your tart is out and slightly cooled, pile the greens on top and drizzle with the pesto dressing.

How to Serve Pumpkin Pesto Tart with Ricotta, Pine Nuts, and Rocket Recipe

Garnishes

I love finishing this tart with fresh rocket tossed with a splash of lemon juice for extra zing. The parmesan shavings on top add an elegant touch and a salty counterpoint to the rich ricotta and sweet pumpkin. A sprinkle of extra toasted pine nuts just before serving adds crunch that makes you want to keep going back for bites.

Side Dishes

This tart pairs beautifully with a simple green salad dressed with balsamic vinegar and olive oil. My family also enjoys it alongside a bowl of roasted tomato soup for a comforting meal combo. On casual days, a crisp white wine or sparkling water with lemon makes for a refreshing accompaniment.

Creative Ways to Present

For special occasions, I sometimes bake smaller individual tarts using ramekins or tartlet tins—each guest gets their own perfectly portioned treat. You can also add a drizzle of honey or balsamic glaze on top to turn this into a slightly sweeter, more decadent appetizer. I’ve found that topping with edible flowers adds a wow factor when entertaining friends.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well covered in the fridge for up to 2 days. I like to store the tart without the rocket topping to keep the greens fresh—just add them back on when you’re ready to eat. When reheated, the pastry stays remarkably crisp if warmed in the oven rather than the microwave.

Freezing

I’ve had good success freezing the tart before baking: once assembled, wrap it well in plastic wrap and aluminum foil and freeze for up to a month. When ready to eat, thaw in the fridge overnight and bake it fresh—this way the pastry still turns out crisp and the pumpkin is perfectly cooked.

Reheating

To reheat, place the tart on a baking sheet in a preheated oven at 180°C (350°F) for about 10-15 minutes. This keeps the pastry flaky and warms the filling nicely without drying it out. Avoid microwaving if you want to keep that lovely crispness; instead, toast leftover pieces in a pan for a quick fix.

FAQs

Final Thoughts

This Pumpkin Pesto Tart with Ricotta, Pine Nuts, and Rocket Recipe quickly became a family favorite in my kitchen, especially during pumpkin season. I love how it’s both comforting and fresh, easy enough for a weeknight but pretty enough to bring out for guests. If you’re looking for a recipe that’s a little different, full of flavor, and not too fussy, I wholeheartedly recommend giving this one a try—you might just find it becoming a go-to in your rotation too!

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