Roast Pumpkin, Feta and Spinach Slice, with Caramelised Onion

Name: Roast Pumpkin, Feta and Spinach Slice, with Caramelised Onion
Prep time: 45 min
Cook time: 35 min
Ingredients: 500 g butternut pumpkin (peeled and cut into small cubes); Olive oil (to drizzle); 8 eggs; 1 cup self raising flour; ¾ cup tasty cheese (grated); 125 g baby spinach leaves; Salt and pepper (to taste); 1 small red onion (peeled and sliced); 1 jar Beerenberg Caramelised Onion; 200 g Feta Cheese

Print Recipe

Prep Time 45

Cook Time 35

Course Dinner, Side Dishes

Servings 8

Ingredients

500 g butternut pumpkin - peeled and cut into small cubes
Olive oil - to drizzle
8 eggs
1 cup self raising flour
¾ cup tasty cheese - grated
125 g baby spinach leaves
Salt and pepper - to taste
1 small red onion - peeled and sliced
1 jar Beerenberg Caramelised Onion
200 g Feta Cheese

Instructions

Spread the prepared pumpkin onto the tray and drizzle with a small amount of olive oil. Roast in the oven for approximately 15 minutes. Remove from the oven when just starting to colour.
While the pumpkin is roasting, whisk together the eggs and flour.
Mix the grated cheese, spinach and salt and pepper into the eggs.
Line a roasting 30 x 25cm tray with baking paper.
Pour the egg mixture into the tray. Top with the roasted pumpkin and onion wedges. Place small dollops of the Caramelised Onion on the top, scattered around the tart.
Crumble the feta over the top.
Bake in the oven for approximately 25 minutes or until firm to touch in the centre.
Serve with a bowl of extra Caramelised Onion.