Comedian Joel Creasy shares his easy-as caramelised onion tart with goat's cheese and pumpkin, topped with rocket, ready for entertaining.






Skill level

Average: 2.9 (52 votes)


  • 2 cups diced pumpkin
  • 2 brown onions, cut into thin wedges
  • extra-virgin olive oil, for drizzling
  • sea salt and black pepper, to taste
  • 1½ sheets ready–roll butter puff pastry
  • 120 g goat's cheese, crumbled
  • 4 eggs
  • 3 tbsp sour cream
  • salt and pepper, to taste
  • rocket leaves, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200°C. Place the pumpkin and onion wedges on separate baking trays, drizzle with a little oil and season to taste. Roast for 15-20 minutes or until golden and tender. Remove from the oven and set aside to cool.
  2. Grease a 22-cm fluted loose-based tart tin. Line the base and sides of the tin with the puff pastry. Scatter the cooled roasted pumpkin and onion over the base, followed by the goat's cheese.
  3. Whisk together the eggs and sour cream and season to taste. Pour over the vegetables and bake for 20-25 minutes or until just set. Serve warm or at room temperature, topped with a few small handfuls of rocket leaves.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.