Roasted Pumpkin, Pancetta and Onion Tart
Serves 4, Prep and Cook: 1 hour 20 mins
1kg Kent pumpkin, peeled, deseeded, cut into 3cm pieces 2 small red onions, thickly sliced 2 tblsps olive oil Salt and pepper, to taste 100g sliced mild pancetta, roughly chopped 250g punnet cherry tomatoes, halved ¼ cup fresh oregano leaves ½ cup finely grated parmesan 2 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten Mixed salad leaves, to serve 1 Toss pumpkin and onions in oil in a large roasting pan. Season with salt and pepper.
2 Cook in a hot oven (200C), stirring halfway through, for about 30 minutes, or until tender. Transfer pumpkin mixture to a large bowl. Cool slightly.
3 Add pancetta, tomatoes, oregano and half the parmesan to pumpkin.…