This air fryer pumpkin tart brings all the cozy flavors of fall into one creamy, fragrant bite. The filling combines smooth roasted pumpkin with Parmesan and Taleggio for a balance of sweetness and depth that’s impossible to resist.
Its buttery crust stays crisp even after air frying, creating the perfect contrast with the rich, velvety center. Whether served as an appetizer, a light main, or a show-stopping addition to a fall buffet, this savory tart guarantees everyone will ask for seconds.
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Pumpkin Savoury Tart in the Air Fryer
Ingredients
Equipment
Method
- Cut the pumpkin into medium pieces and cook in the air fryer at 355°F (180°C) for 20 minutes, until soft. Let cool slightly, peel, and mash into a smooth purée.
- Combine the flour, softened butter, egg, salt, pepper, and nutmeg in a bowl. Mix until a smooth dough forms. Wrap in plastic wrap and chill in the fridge for 30 minutes.
- Mix the pumpkin purée with grated Parmesan, diced Taleggio, salt, pepper, and nutmeg. Stir until smooth and creamy.
- Roll out two-thirds of the dough and place it in a tart pan lined with damp parchment paper. Prick the base with a fork to prevent bubbles.
- Spread the pumpkin mixture evenly and smooth the top with a spatula.
- Roll out the remaining dough, cut into strips, and form a lattice pattern. Brush with the egg yolk mixed with 1 tablespoon of water.
- Cook in the air fryer at 340°F (170°C) for 25–30 minutes, until golden and crisp. Let cool slightly before removing from the pan.
- Serve warm or at room temperature. The tart should be crisp on the outside and creamy inside.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 320°F (160°C) for a few minutes before serving.
Extra Tips
To get the perfect texture, make sure the pumpkin pulp is well dried after air-frying. Too much moisture will make the filling watery and prevent it from setting properly once baked. When rolling out the dough, keep it even and moderately thin, around ⅛ inch (3–4 mm): this allows the crust to bake evenly and stay crisp without cracking.
Always check that your baking pan fits comfortably in the air fryer basket, leaving space around it so that the hot air can circulate freely — that’s what gives you a flaky, golden crust. If the top starts browning too quickly before the inside has set, loosely cover it with a small sheet of foil or parchment paper to avoid burning.
Remember that air fryer models vary, so cooking times can differ slightly. The tart is ready when the crust is golden and firm to the touch, and the filling is just set in the center. For the best flavor and texture, let it rest for 10–15 minutes before slicing — serving it warm or at room temperature helps the filling firm up while keeping the crust crisp.
If you want a lighter version, replace the butter with olive oil (about 3 tbsp / 45 g) and use semi-skimmed cheese. For meal prep, bake the tart until almost done, let it cool, then finish cooking it in the air fryer just before serving. This way, you’ll enjoy a freshly baked, aromatic tart every time.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
