Roast Pumpkin and Cream Cheese Tart with Balsamic Onions

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Grease a large pie dish (measuring about 20 x 30cm). Prepare ingredients. Toss pumpkin and red onion on prepared tray with a drizzle of oil and season. Roast for about 15 minutes, until tender. Set aside to cool for a few minutes and reduce oven temperature to 190°C.
2. While pumpkin cooks, lay two sheets of filo pastry in prepared pie dish (the sides will overhang) and brush lightly with butter. Rotate the dish 90 degrees and top with another two sheets. Lightly brush again then repeat with two more sheets (you should have used 6 in total).
3. Whisk eggs, sour cream and salt together in a large bowl, until smooth. Season with pepper and set aside. Once veggies have finished cooking, add to egg mixture, along with heaped teaspoons of cream cheese and gently mix to combine.
4. Pour filling into pie dish. Gather the overhanging filo and gently scrunch up along the dish edges to form a pastry edge. Brush one filo sheet with melted butter, scrunch up loosely and place on top to cover quarter of the pie, repeat three more times until pie is fully covered.
5. Bake for 18-20 minutes, until golden and cooked through. While pie is baking, roughly chop lettuce, and thinly slice apples and capsicum. Place all in a bowl. Just before serving, toss through herb vinaigrette and season, if needed. Let pie rest for a few minutes before cutting.
6. To serve, cut tart into wedges, divide between plates and serve salad on the side. Top pie with a dollop of balsamic onions.