Method

1. Preheat the oven to 180°. Line a large baking tray with baking paper and brush with olive oil.

2. Arrange the pumpkin onto the baking tray. Drizzle over with a little olive oil, sprinkle with chopped rosemary and season with salt and pepper. Bake for 30 minutes or until the pumpkin is cooked but still has shape.

3. Heat up a heavy base fry pan on medium heat, add the butter to the pan along with the red onions. Sauté until they become caramelised (~15 minutes).

4. Add the caramelised balsamic vinegar and stir through. Cook for a further 5 minutes. Remove from the heat and set aside.

5. Add ¼ of the caramelized onions to the centre of a pastry sheet.

6. Add ¼ of the roasted pumpkin along with one cube of the Meredith goat’s cheese crumbled over the top. Sprinkle over with a couple of sprigs of rosemary and some extra leaves.

7. Fold up the sides of the pastry and press to keep the tart compact.

8. Gently transfer the tart to a lined baking tray.

9. Repeat with the other 3 pastry sheets.

10. Brush on a light layer of the egg whites over the pastry. Sprinkle the sesame seeds and nigella seeds over the top.

11. Bake in the oven for 30 minutes or until the pastry is lightly golden.

12. Serve with a side of green leaves and a little spoonful of the marinated oil from the goat’s cheese.