Skip to content

Roast pumpkin & bocconcini tart

Serves: 4 people
Prep time:



  • 200g pumpkin, peeled and diced
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 200g bocconcini, sliced
  • 2 tsp olive oil
  • 1 can Campbell's Cream of Chicken Condensed Soup
  • 2 sheets of puff pastry, each cut in half
  • 20g fresh basil leaves


  1. Preheat the oven to 200°C.
  2. Place the pumpkin in a baking dish, pour over oil and sugar, toss until combined. Bake for 20 minutes or until it starts to caramelise.
  3. Place puff pastry halves onto a lightly greased baking tray. Spread soup evenly over pastry.
  4. Top with roasted pumpkin, bocconcini and basil then bake in preheated oven for approximately 8 minutes or until golden.  Serve hot or cold.