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By Michelle Southan

A savoury twist on a French dessert, this tart is a tasty and pretty way to serve roasted vegetables.

+ Ingredients

1/2 (about 1kg) Kent pumpkin, peeled, seeded, cut into 2.5cm-thick wedges
3 small red onions, unpeeled, quartered
1 garlic head, cloves separated, unpeeled
Olive oil spray
100g (1/2 cup, firmly packed) brown sugar
60ml (1/4 cup) white balsamic vinegar
12 sprigs fresh thyme
2 sheets frozen puff pastry, just thawed
Fresh thyme sprigs, extra, to serve

Baby rocket leaves, to serve

+ Method

Step 1: Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin, onion and garlic on tray. Spray with oil. Season with salt and pepper. Roast for 1 hour or until tender. Set aside to cool slightly.

Step 2: Meanwhile, cook sugar and vinegar in a saucepan over low heat, stirring, for 5 minutes or until sugar dissolves. Pour into a round 28cm (base) cake pan. Place thyme in pan. Arrange pumpkin over base. Remove skin from onion and garlic. Arrange around pumpkin.

Step 3: Increase oven temperature to 220°C. Cut pastry sheets in half to make 4 triangles. Place over vegetables and fold back excess. Bake for 35-40 minutes or until golden. Cool for a few minutes then turn out onto a platter. Top with extra thyme and rocket and drizzle with any pan juices.

10 servings

Photography by Steve Brown

Recipe thanks to