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What’s cooking today: Rustic pumpkin tart

Maverick Life


What’s cooking today: Rustic pumpkin tart

Tony Jackman's rustic pumpkin pie. (Photo: Louis Pieterse, Kudu Studio)

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


This recipe accompanies this story


1 recipe hot 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


Olive oil


Make a hot water pastry 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 [email protected].

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.


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