Pumpkin, Feta + Tahini Tarts


To say that I like to dress up would be a bit of an understatement.

I throw on a costume EVERY SINGLE CHANCE I get.

I truly believe that life is more fun when you are dressed in the zany, sparkly, make-believe outfit the child inside you is screaming to wear.

Thankfully I am surrounded by people who either love to costume as much as I do OR love me enough to humor me when I announce, once again, that costumes are mandatory.

Only one of these is from Halloween…


My sister, Morgan lives on Halloween Street in Louisville. Every house is draped in decorations. Every house has an over-the-top Halloween theme that rivals professional haunted houses.


Clearly they throw a party, and this is the one time that even if you HATE costumes, you find yourself dressed as a witch or a pumpkin or whatever leftover costume you could piece together from the drug store up the street.


If you combine my LOVE of costumes with the gravity of costumes on Halloween, plus my desire to ALWAYS bring a homemade dish to a party, and my habit of consistently running 15 minutes late, you know why I need a recipe that I can throw together in a flash.


So, without further ado, here it is…my Pumpkin, Feta, Tahini Tarts!

There aren’t a ton of ingredients needed for this recipe, and it definitely still works if you need to substitute with whatever you have on hand.

Sweet potato puree works for the pumpkin, goat cheese or ricotta for the feta, and roasted red peppers or olives are nice alternatives for the carrots. Also, any fall herbs work in place of the oregano.

I think this appetizer looks way more homemade than it actually is…


All in all, this is a great vegetarian-friendly appetizer that infuses some international flavors into traditional fall flavors.


The only downfall is that in total this recipe took me 34 minutes, which is exactly 14 minutes longer than the challenge allows…

See I told you—consistent!—just about fifteen minutes late.

Pumpkin, Feta + Tahini Tarts


  • One 15-ounce can pumpkin puree
  • 6 sprigs oregano, leaves removed + chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 pre-made pie crusts
  • 1 small red onion, julienned
  • 1 large carrot, peeled + medium diced
  • ½ cup crumbled feta cheese
  • ½ cup tahini


  1. Preheat the oven to 450°F. In a small bowl, combine the pumpkin, most of the oregano (save a little for a garnish), the salt , and pepper; stir to combine. Unroll the pie crusts and divide the pumpkin mixture between them. Spread evenly about an inch from the edge of the crust.
  2. Top with the onion, carrot, and feta. Roll the edges inward to create a crust. Bake on a cookie sheet lined with parchment paper on the lowest rack in your oven until the crust is golden and the bottom is crispy—about 18 to 22 minutes.
  3. Remove from the oven and drizzle with the tahini, then sprinkle with the remaining oregano and a pinch of salt and pepper. Cut like a pizza and enjoy immediately or at room temperature.
: @bluebirdandblackberries

: @bluebirdandblackberries

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