Roast pumpkin and onion tart.
Serves 2
2 TBSP olive oil
2 large brown onions, thinly sliced
2 sheets puff pastry
1 egg, whisked
200g butternut pumpkin, peeled and sliced into wedge-crescent-shaped-things (see the picture. It’ll save you trying to work out what I mean)
a few sprigs of sage or basil (optional)
salt and pepper
1. Heat the oil in a large frying pan over high heat.
2. Add the onions and fry until well cooked.
3. Remove from heat and cool.
4. Preheat oven to 180C.
5. Take one of the pieces of puff pastry and cut a window out of it so that you have a frame that is about 1 inch thick all around.
6. Brush one side of it with the egg.
7. Place the ‘frame’ on the other piece of puff pastry so that you basically have a raised border type thing. Yeah, I’m good and I know it.
8. Place the fried onions inside the ‘frame’ and spread evenly.
9. Arrange the slices of pumpkin on top.
10. If using, scatter the herbs on top of the pumpkin.
11. Brush the ‘frame’ with more egg.
12. Season with salt and pepper.
13. Place in the oven and bake for 15-20 minutes or until the pumpkin is cooked through and looking roasted and the pastry is golden.
14. Cut in two or, if this week’s rent means you’re combining all three daily meals, keep it for yourself.
The Cheap Glut 
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