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Puff Pastry Tart with Roasted Pumpkin, Brussels Sprouts, Caramelized Onion & Balsamic Vinegar Modena

by Crowded Kitchen


  • 1 17.3- ounce package puff pastry (we used vegan)

  • 3 tbsp olive oil, divided

  • 1 ½ cups thinly sliced pumpkin

  • 1 cup quartered brussels sprouts

  • 1 red onion, thinly sliced

  • Salt and pepper to taste

  • 8 oz vegan or regular ricotta

  • Balsamic Vinegar of Modena PGI for topping

  • 1 tbsp finely minced parsley


  1. Preheat oven to 400F.

  2. Toss pumpkin and brussels sprouts in 2 tbsp olive oil and season with salt and pepper. Transfer to a baking sheet and roast for ~25 minutes, until fork tender and browned.

  3. Meanwhile, heat remaining tablespoon of olive oil in a skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, for ~25 minutes or until caramelized. Optional: add in 2 tsp Balsamic Vinegar of Modena while cooking.

  4. Score a ½ inch border around your puff pastry shell and place on parchment lined baking sheet. Par-bake for ~12 minutes, until lightly browned.

  5. Remove from oven. Spread ricotta inside of the puff pastry border. Top with onions, pumpkin and brussels sprouts. Return to oven and bake for additional 12-15 minutes, until golden brown.

  6. Remove from oven and drizzle with Balsamic Vinegar of Modena & parsley. Slice and enjoy!

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