---
title: "What’s cooking today: Rustic pumpkin tart"
description: "Here’s a pumpkin tart with all the sweetness that comes from caramelisation, but without the need to add sugar to it."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2021-04-09-whats-cooking-today-rustic-pumpkin-tart/"
published: "2021-04-09T07:59:48"
updated: "2021-04-13T17:01:43"
lang: "en-ZA"
word_count: 229
---

# What’s cooking today: Rustic pumpkin tart

> Here’s a pumpkin tart with all the sweetness that comes from caramelisation, but without the need to add sugar to it.

By Tony Jackman · Published 9 April 2021, 09:59 SAST · Updated 13 April 2021, 19:01 SAST

## Content

*This recipe accompanies [this story](https://www.dailymaverick.co.za/article/2021-04-09-pumpkin-and-spice-always-nice/)*

**Ingredients**

1 recipe [hot pie crust](https://www.dailymaverick.co.za/article/2021-01-06-whats-cooking-today-hot-water-pie-crust/) or shop-bought puff pastry

Thin half moon slices of pumpkin, enough to cover a standard oven tray, overlapping

3 cloves garlic, chopped

4 or 5 star anise (yes, 4 or 5)

Dusting of ground cinnamon

Salt and pepper

Butter

Olive oil

**Method**

Make a [hot water pastry crust](https://www.dailymaverick.co.za/article/2021-01-06-whats-cooking-today-hot-water-pie-crust/). Roll out the dough and press it out on a standard oven tray (buttered) to reach 2 cms beyond the edges. This gives you some pastry to fold over and make a boat, as it were. Prick the pastry all over with a fork.

Place half-moon pumpkin slices in a decent pattern on the pastry. Sprinkle with salt, pepper and ground cinnamon, scatter star anise here and there, dot with butter, drizzle olive oil over, and bake in a 190℃ to 200℃ oven until the crust is firm and the pumpkin soft and golden. You’ll find, when you tuck into it, that it has a pleasing sweetness. **DM/TGIFood**

*Inquire about Tony Jackman’s book*foodSTUFF*(Human & Rousseau) at**tony@dailymaverick.co.za*.

*Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the*[*TGIFood platform*](https://www.dailymaverick.co.za/section/tgifood/)*on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe*[*here*](https://www.dailymaverick.co.za/about/newsletter/)*.*

*Send your recipes to tony@dailymaverick.co.za with a hi-resolution horizontal (landscape) photo.*