Savory Pumpkin and Radicchio Tart

Name: Savory Pumpkin and Radicchio Tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Whole grain farro flour 1 ¾ cup; Delica pumpkin (already cleaned) 1 cup; Radicchio 0.66 lb; Onions 2 oz; Oat beverage ½ cup; Instant yeast for salted preparations 3 ¼ tsp; Rosemary to taste; Extra virgin olive oil 8 spoonfuls; Fine salt to taste; Black pepper to taste

Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Soft, rich color and a blend of flavors set this savory pumpkin and radicchio tart apart as a favorite for family dinners or gatherings with friends. The classic autumn flavors—sweet pumpkin and robust radicchio—show up in every slice, making the vegan savory tart both visually appealing and really satisfying to bite into. Fresh out of the kitchen, it grabs attention with its nice golden edges and those pops of orange and purple, working great as a centerpiece or a DELICIOUS vegan appetizer before the main meal. Home cooks love popping it onto their favorite fall table, since the pumpkin and radicchio pairing gives comfort with a little something different...and regular folks usually agree it’s a crowd-pleaser without being complicated. Each forkful brings a soft, almost comforting bite, with a slight crunch from that whole spelt crust setting it all off, underlining why these easy vegan recipes just work so well for busy families looking for something nice to share.

Families appreciate this radicchio tart not only for the beautiful look, but for how smoothly it fits whatever’s going on—a lunch get-together, relaxed dinner, or the big holiday table (works nice with soups or crispy salads too, by the way). The plant-based focus means everyone at the table gets a heartier, healthier choice, plus that satisfying sweet and slightly bitter pop every time. Busy weeknights or weekend hangs, this vegan savory tart offers pretty much perfect taste with only wholesome vibes. For flexible serving, try it warm for bold aroma or at room temp when you want snacking to feel easy—the flavor’s always awesome. Adaptable to let families top it off with a simple sprinkle of herbs or just leave it plain for real comfort, the pumpkin and radicchio mix usually earns happy faces all around. Fun tip: a little fluffy vegan topping makes it feel extra special...totally optional but often requested! Simple fall ingredients and good flavor combine in this autumn flavors winner, landing it on everyone’s save-for-later list again and again.

How to prepare Savory Pumpkin and Radicchio Tart

To prepare the savory pumpkin and radicchio tart, first clean the pumpkin, remove the skin 1, and cut it into slices 2, then cut it into small, regular cubes to ensure even cooking 3.

Move on to the radicchio: remove the base of the head, separate the leaves, and cut them into thin strips 4. Clean and finely slice the onion as well 5. Finally, chop the fresh rosemary 6.

Heat a tablespoon of oil in a non-stick pan 7, then add the onion and let it gently soften for a few minutes. Add the pumpkin cubes 8, and after a couple of minutes, add the radicchio 9.

Season with pepper 10 and salt 11, then cook for about 6–7 minutes, stirring occasionally, until the vegetables are soft but still colorful. Off the heat, flavor with the chopped rosemary 12.

Mix well to distribute it evenly 13. Let it cool. Meanwhile, in a large bowl, mix the spelt flour and baking powder 14. Pour in the oat milk 14 and blend with a whisk until you obtain a smooth mixture.

Add a drizzle of oil 16 and continue working the dough until it is soft and uniform 17. At this point, incorporate the cooled vegetables into the mixture 18.

Mix well with a spatula 19, until all ingredients are perfectly distributed. Line a 9-inch pan with parchment paper 19 and pour the mixture inside 20, leveling it with a spatula 22.

Bake in a preheated static oven at 356°F for about 35 minutes 22, until the surface is golden. Remove your savory pumpkin and radicchio tart from the oven, let it cool 23, and then unmold it onto a serving plate 34!

Storage

The savory pumpkin and radicchio tart can be stored in the refrigerator for a couple of days, in an airtight container.

It can be frozen after baking, already portioned.

Advice

If you prefer, you can replace the rosemary with fresh thyme, chopped sage, or a pinch of nutmeg, which pair very well with both pumpkin and radicchio.

As for the plant-based milk, you can alternatively use soy milk, unsweetened almond milk, or rice milk.

For the translation of some texts, artificial intelligence tools may have been used.

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