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. Toss gently.

4 Join pastry sheets together with edges overlapping by 2cm on a large, oiled oven tray. Press join to seal. Spoon pumpkin mixture down the centre, leaving a 5cm border. Fold up border to partially enclose filling. Brush egg over pastry.

5 Cook in a hot oven (200C) for 25 minutes. Sprinkle remaining parmesan over filling. Cook for a further 10 minutes, or until pastry is golden brown.

6 Serve with mixed salad leaves.