Main course
Pumpkin and fennel puff pastry tart
This pumpkin and fennel puff pastry tart has amazing flavor combinations, with persimmon! Easy and great for lunch or as a starter.
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Recipe pumpkin and fennel puff pastry tart
Ingredients
4 persons
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Made by Véronique
Published at 2017-01-05, this recipe is for 4 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
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Preparation time
20 minutes
Time cooking
30 minutes
Total time
50 minutes
Preparation - 20 minutes
Fill a medium-sized pan with water, salt and bay leaves and bring to a boil. Peel the pumpkin and remove the seeds using a spoon. Chop the pumpkin into pieces and cook them for about 10 minutes.
The exact cooking time depends on the size of the pumpkin pieces. Drain the pumpkin and remove the bay leaves. Create a smooth puree using an immersion blender of fine sieve with a spoon.
Season the puree with pepper and salt and set aside. Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.
Finishing the pumpkin and fennel puff pastry tart - 30 minutes
If you're using smaller puff pastry sheets, you can make one large rectangle by sticking them together with a bit of water. Fold the edges inwards and use a fork to poke holes in the bottom of the puff pastry.
Coat the bottom with the pumpkin puree. Remove the hard center of the fennel bulb and slice into pieces. The slices shouldn't be too thin otherwise they will burn easily, but also not too thick otherwise they won't cook well.
Divide the fennel pieces over the pumpkin puree and bake the puff pastry tart in the oven for about 20 minutes. Peel the persimmon and chop into slices.
Divide the persimmon, lettuce and creme fraîche over the tart and enjoy!
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