Roast pumpkin tart
500g butternut pumpkin, peeled and cut into 1cm slices
1 small red onion, peeled and cut into 10 wedges
2 tablespoons extra-virgin olive oil
1 large sheet short-crust pastry
3/4cup tomato chutney or salsa
5 basil leaves, shredded
1/4 cup marinated red capsicum, cut into strips
1. Preheat oven to 210 C (190 C fan forced). Line a baking tray with paper and spray a 25cm-round tart tin with removable base. Place pumpkin and onion on tray, drizzle with oil, season with salt and pepper. Bake for 30 min.
2. Meanwhile, press pastry into the base and sides of the tin and fill with baking beans, bake in oven 15 min. Remove weights and paper, bake a further 15 min until golden.
3. Remove base from oven and spread with chutney. In a large bowl, toss together the pumpkin, onion, basil leaves and capsicum and place over tart base. Bake for a further 5 min. Serve warm tart with a spinach salad if desired.
To make pastry in a food processor, combine 1 1/2 cups plain flour, 100g butter and 1/2 cup parmesan. Pulse to combine. Add 2 tablespoons iced water, mix to a dough. Chill for 10 min, roll between sheets of baking paper.