Roast Pumpkin and Caramelised Onion Tart

Ingredients

Ingredients pastry
1 ½ cups flour of your choice

90g cold butter

½ teaspoon salt

cold water

Ingredients caramelised onion

2 red onions sliced

1 tablespoon olive oil

2 tablespoons coconut sugar

splash of balsamic vinegar

Rest of Ingredients

½ Buttercup pumpkin

4 eggs

handful of fresh thyme and parsley or dried herbs

Salt and Pepper

Directions

Put flour, cut up butter and salt in a food processor. Process until butter is cut up. Slowly add cold water while processing until pastry forms a ball. Turn onto lightly floured board/bench and roll out to desired size shape to line a greased baking dish.

Cut buttercup pumpkin into about 2cm pieces and oven roast on baking paper for 20mins with a drizzle of olive oil and S&P, turning half way through.
Heat olive oil in fry pan and sauté onions until soft and fragrant. Add sugar and balsamic vinegar and cook until sticky.
Place onions and roasted pumpkin into pastry lined oven dish. Whisk eggs and pour over top. Add chopped herbs salt and pepper and bake in a pre heated oven 180c for approx 30mins.