Caramelized Onion and Roasted Pumpkin Phyllo Tart with Gorgonzola and Sage

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Caramelized Onion and Roasted Pumpkin Phyllo Tart with Gorgonzola and Sage is everything I crave when the air turns crisp and the leaves start to fall. This savory tart brings together golden-roasted pumpkin, sweet balsamic onions, and creamy crumbles of gorgonzola all wrapped in buttery, crisp phyllo pastry. It’s rustic, refined, and irresistibly delicious.

I created this dish on a quiet October afternoon, inspired by the changing season and a handful of fresh market ingredients. It’s now a beloved staple on my autumn table, perfect for cozy dinners, holiday gatherings, or simply savoring a quiet moment at home.

If dishes like this speak to your soul, don’t miss out on more seasonal inspiration. Come join our kitchen conversations and subscribe to Recipes by Sylvia on Pinterest for more comforting favorites like this.

In fact, it reminds me a lot of the Zucchini Cottage Cheese Bake I shared earlier this season—easy to prepare, layered with flavor, and just a little rustic in the best way. And if you’re a fan of comforting seasonal flavor combinations, you’ll also enjoy the Sweet Potato Rounds with Halloumi, Roasted Beets, and Walnut Sage Pesto that pairs beautifully with the same herbs used in this tart.

What Makes This Tart So Special?

There’s something extraordinary about this tart. It brings together layers of texture—crispy, creamy, and silky—and layers of flavor—sweet, salty, and herbaceous. The contrast between the buttery phyllo and roasted pumpkin is already a win, but the caramelized onions take it into comfort-food territory, while gorgonzola provides a bold finishing touch.

Not only is it eye-catching on a serving platter, it’s also incredibly adaptable. Whether served as a main with a crisp salad, or as an elegant appetizer sliced into squares, this dish is guaranteed to impress.

What’s more, it’s vegetarian-friendly, easy to make ahead, and absolutely soul-satisfying. And because it uses seasonal ingredients that are often overlooked in modern cooking, it brings something unexpected to the table—in the most delicious way.

Ingredients & Preparation

 A Simple List, Full of Flavor

One of the best parts of this Caramelized Onion and Roasted Pumpkin Phyllo Tart with Gorgonzola and Sage is how easily it comes together with just a few thoughtfully chosen ingredients. Each component plays a meaningful role in building layers of flavor and texture.

Here’s what you’ll need to bring this savory tart to life:

Ingredient	Amount
Phyllo pastry sheets	8 sheets
Melted butter or olive oil	3 tablespoons
Fresh pumpkin, peeled and cubed	2 cups
Large onions, thinly sliced	2
Olive oil	2 tablespoons (divided)
Balsamic vinegar	1 tablespoon
Fresh thyme leaves	1 teaspoon
Salt and black pepper	To taste
Crumbled gorgonzola cheese	1/2 cup
Fresh sage leaves	For garnish

The combination of caramelized onion and roasted pumpkin sets the tone for a deeply savory experience, while the gorgonzola offers that creamy, tangy bite that lingers in the best way.

If you love working with seasonal vegetables, you’ll also adore how the base of this tart mirrors the tender richness found in the Creamy Mushroom Puff Pastry Braid. And if you’re after an even simpler prep, the Crustless Pumpkin Quiche might just become your next go-to.

 Tools & Substitutions You’ll Appreciate

You don’t need fancy gadgets to pull off this tart—just a few kitchen basics:

• Tart pan or baking tray – a standard 9-inch tart pan works beautifully.

• Pastry brush – for brushing butter or oil between the phyllo layers.

• Sharp knife or mandoline – for thinly slicing those onions evenly.

• Mixing bowls & parchment paper – keeps your prep neat and easy.

If gorgonzola isn’t your thing, feel free to use feta for a milder finish or goat cheese for a smoother tang. Don’t have fresh sage? A pinch of dried sage works in a pinch, though it won’t deliver the same vibrant aroma. You can also swap pumpkin with butternut squash without missing a beat.

When working with phyllo, remember: it dries quickly. Keep it covered with a damp towel while layering. The effort is minimal, but the results? Unforgettable.

Cooking Instructions & Tips

 Step-by-Step: From Raw to Golden Perfection

Cooking this tart feels as comforting as its aroma. Take your time, follow each step, and you’ll soon have a golden, flaky, deeply flavorful tart to be proud of.

Step 1: Roast the Pumpkin

Preheat your oven to 375°F (190°C). Toss the peeled and cubed pumpkin in 1 tablespoon olive oil, sprinkle with thyme, and season with salt and pepper. Spread it on a parchment-lined tray and roast for 25–30 minutes, or until golden and tender.

Step 2: Caramelize the Onions

In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for about 20 minutes, stirring occasionally, until the onions become soft and golden. Stir in 1 tablespoon balsamic vinegar, and cook 2 minutes more until glossy and richly caramelized.

Step 3: Assemble the Phyllo Base

Brush a 9-inch tart pan or shallow baking dish with melted butter. Carefully layer 8 phyllo sheets, brushing each layer with butter or olive oil and letting the edges hang slightly over the sides. This step builds that irresistible flaky crust.

Step 4: Fill and Bake

Spoon the roasted pumpkin and caramelized onions evenly over the phyllo base. Bake in the preheated oven for 20–25 minutes, or until the phyllo is crisp and golden brown.

Step 5: Finish with Gorgonzola and Sage

Remove the tart from the oven. While it’s still warm, scatter 1/2 cup crumbled gorgonzola over the top so it gently softens. Garnish with fresh sage leaves and let it rest for 5 minutes before slicing and serving.

 Pro Tips for Perfect Results

• Keep your phyllo covered. While assembling, cover the unused phyllo with a damp towel to prevent it from drying out.

• Roast your pumpkin until caramelized. Light browning equals more flavor and better texture.

• Don’t rush the onions. True caramelization takes time but gives incredible depth.

• Add the cheese after baking. This keeps the gorgonzola from overpowering the tart or melting into a greasy layer.

• Make ahead-friendly. You can roast the pumpkin and caramelize the onions a day ahead to save time.

For anyone who enjoys dishes with a balance of creamy and crisp textures, this recipe sits comfortably beside the Crockpot Garlic Butter Beef Bites for hearty gatherings, or the lighter Creamy Salmon and Spinach Orzo for a weeknight indulgence.

Serving, Storing & Pairing

 What to Serve With This Autumn Tart

A tart like this deserves a spotlight at the table—it’s rich, layered, and beautifully complex. But pair it with the right sides, and you’ll turn it into a memorable meal.

For a cozy brunch, I love serving it with a bright arugula salad tossed in lemon vinaigrette. The peppery greens and citrus help cut through the richness of the gorgonzola and buttery phyllo. Add a poached egg on the side and suddenly it’s brunch perfection.

At dinner, this tart pairs beautifully with roasted root vegetables or a simple side of steamed green beans drizzled with garlic butter. And for a light finish, consider serving it alongside a chilled soup like cucumber or beet gazpacho.

And if you’re planning a fall spread or appetizer platter, slicing this tart into squares adds both color and depth to the mix—just like the Pumpkin Cinnamon Rolls do for dessert. The tart’s savory notes also make it a surprising but welcome companion to the naturally sweet Baked Pumpkin Donuts, creating a well-rounded pumpkin-themed menu that your guests won’t forget.

Wine lovers will appreciate a crisp white wine like Sauvignon Blanc or a mild Pinot Gris with this tart. If you’re going red, go for something earthy like a Grenache or Pinot Noir to complement the roasted pumpkin and sage without overpowering the gorgonzola.

 How to Store and Reheat

This tart is just as satisfying the next day—if you have leftovers, that is.

To store:

• Let the tart cool completely.

• Wrap it tightly with foil or store in an airtight container.

• Refrigerate for up to 3 days.

To reheat:

• Place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes.

• Avoid the microwave—it will soften the phyllo and ruin the crispness.

Freezing isn’t ideal due to the delicate phyllo and moisture-rich filling, but if needed, freeze tightly wrapped individual slices and reheat directly from frozen in a hot oven until warmed through and crispy.

If you’re prepping ahead for a gathering, you can roast the pumpkin and caramelize the onions a day or two early, then assemble and bake the tart fresh the day of. Your kitchen will smell amazing, and the crisp, warm tart will wow your guests right out of the oven.

Frequently Asked Questions

Can I make this tart ahead of time?

Yes! You can roast the pumpkin and caramelize the onions a day in advance. Assemble and bake the tart fresh on the day you plan to serve it for best texture and flavor.

What if I don’t like gorgonzola?

If gorgonzola is too strong for your taste, feel free to substitute it with crumbled feta or soft goat cheese. Both provide a creamy texture and tang without overpowering the other ingredients.

Can I use store-bought pie crust instead of phyllo?

You can, but you’ll get a very different texture. Phyllo adds that crisp, flaky finish that makes this tart feel light yet satisfying. A traditional crust will be denser and more pie-like.

Is this tart gluten-free?

Phyllo dough is typically made with wheat flour, so it’s not naturally gluten-free. However, gluten-free phyllo alternatives are available in some specialty stores—just follow the same layering and baking instructions.

Can I use canned pumpkin?

Not in this case. This recipe relies on roasted, cubed pumpkin for both texture and flavor. Canned pumpkin is pureed and won’t hold up well in a tart format.

Final Thoughts

This Caramelized Onion and Roasted Pumpkin Phyllo Tart with Gorgonzola and Sage is more than just a recipe—it’s a little slice of autumn comfort you can share with the people you love. Every element, from the slow-cooked onions to the flaky phyllo and creamy cheese, invites you to pause, savor, and enjoy the season for all it offers.

Whether you’re planning a cozy dinner, a fall brunch, or just need a flavorful centerpiece for a special meal, this tart never disappoints. It brings bold flavor, beautiful presentation, and a touch of rustic charm with very little effort.

If this kind of savory bake made you smile, you’ll also love the Zucchini Cottage Cheese Bake for something lighter, or the ultra-satisfying Creamy Mushroom Puff Pastry Braid for your next potluck.

If you made this tart and loved it—or put your own spin on it—I’d absolutely love to hear about it. Drop a comment below, leave a star rating, and tell me how it turned out. And if you’re sharing your beautiful tart photos on social, don’t forget to tag us!

 Pin this recipe and follow along at Pinterest.com/recipesbysylvia for more cozy meals, creative twists, and seasonal favorites fresh from my kitchen to yours.

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