Roasted Pumpkin, Feta and Harissa Tart (v)

Roasting the skin-on pumpkin first caramelizes the sugar and really enhances its flavour. Blue cheese and tomato relish are a delicious alternative to feta and harissa.

1 baked blind, basic pastry tart with 2 teaspoons thyme leaves added to the flour

FILLING

800 grams buttercup pumpkin, seeded and cut into 1cm thick wedges

olive oil

3 large eggs

½ cup cream

2 tablespoons harissa

2 cloves garlic, crushed

2 teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon freshly ground nutmeg

¹⁄¬ cup grated mozzarella cheese

150 grams feta cheese

2 tablespoons harissa

sea salt and ground pepper

runny honey for drizzling

Preheat the oven to 180°C fan bake.

FILLING: Place the pumpkin on a lined baking tray, brush with olive oil and season. Roast for 20 minutes or until just tender and lightly golden. Cool.

Reduce the oven to 160°C fan bake.

Whisk the eggs, cream, harissa, garlic and spices in a jug and season well.

Sprinkle the grated cheese over the base of the tart. Arrange the pumpkin on top then add the roughly broken feta and small dollops of harissa. Carefully pour in the egg mixture.

Bake for about 40 minutes or until the filling is fully set and feels firm to the touch with no uncooked liquid in the centre.

Top with extra harissa and a drizzle of honey to serve if desired. Best served at room temperature. SERVES 8