savory autumn pumpkin tart

  • Coconut
  • Entree
  • Nutiva Product
  • Vegan
  • Vegetarian
  • Cook time
    25 mins
  • Prep time
    20 mins
  • Serving
    2 - 4

‘Tis the season for pumpkin everything! Fall flavors like pumpkin, sage and fennel rule this delicious savory tart. This recipe is straight forward, easy to make and packed with flavor. The use of seasonal ingredients will have everyone excited about the shift from Summer to Autumn. The addition of Organic Liquid Coconut Oil with Garlic adds an additional punch of flavor.

To make our Organic Liquid Coconut Oil with Garlic,  we use a USDA certified organic process that extracts the fats from virgin coconut oil that remain solid at room temperature. This results in an oil that remains liquid, even at cooler temperatures. Unlike non-organic liquid coconut oil brands, there are no chemicals or filler oils used during this process, resulting in a clean, light coconut-flavored oil with no harsh aftertaste.

This Savory Autumn Pumpkin Tart can be enjoyed as a main course or a hearty side dish.


  • 3 Tbsp Organic Liquid Coconut Oil
  • 2 medium red onions, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1 tsp dried thyme
  • 1 large vegan puff pastry sheet
  • 1/4 small pumpkin, peeled and sliced into thin wedges
  • 3-4 sage leaves
  • salt and pepper, to taste
  • 1/4 cup vegan creme fraiche (optional)
  • small handful fresh parsley


Preheat oven to 200C/390F.

Heat 1 Tbsp of oil in a medium-sized pan and add the red onion. Cook until slightly softened, about 2-3 minutes, then add the fennel and dried thyme. Cook until soft, then season with salt and pepper. Set aside.

Roll the puff pastry out on a sheet of parchment paper to 28x36cm (11×14 inches). Score lightly with a knife to create a 1-inch border on all the sides. Prick the inside with a fork to prevent it from puffing up in the oven, then brush a layer of Organic Liquid Coconut Oil with Garlic over the entire puff pastry.

Arrange the onion and fennel mixture on top, then add the sliced pumpkin, sage, salt and pepper. Bake for 20-25 minutes, until the pastry has browned and the pumpkin is cooked. Serve with creme fraiche and fresh parsley.

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