Ingredients
500g butternut pumpkin, peeled and cut into small cubes
Olive oil, to drizzle
8 eggs
1 cup self raising flour
¾ cup tasty cheese, grated
125g baby spinach leaves
Salt and pepper, to taste
1 small red onion, peeled and sliced
1 jar Beerenberg Caramelised Onion
200g feta
Directions
Preheat the oven to 180°C. Line a baking tray with baking paper.
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.
