1 sheet bought puff pastry
500g steamed pumpkin, cut into bite-sized pieces
100g Philadelphia cream cheese - (original or herbed) cubed
1 red onion sliced and sautéed in a tablespoon of balsamic vinegar and 1 teaspoon raw sugar
4 eggs lightly beaten combined with 1 tablespoon of herb of your choice
Salt and cracked pepper to season
2 - 3 large potatoes, peeled and cut into wedges, steamed until just tender
Rosemary and sea salt flakes, combined
Green beans, topped and tailed
Preheat oven to 180c.
Grease the base of a loose bottom, fluted tart tin.
Line with pastry, cover with baking paper, fill with pie weights and bake for 15 minutes.
Remove baking paper and pie weights and bake for further 10 minutes.
Remove from oven and cool slightly.
Place roasting pan and oil in oven and preheat oil.
Tip potato into large bowl and toss to create rough surfaces.
When tart pastry has cooled, fill with pumpkin, onion and cream cheese.
Pour egg mixture over, season with salt and pepper and bake for 45 minutes or until golden.
Whilst tart is cooking, add potatoes to roasting pan, sprinkle with rosemary and sea salt and bake, turning occasionally, until golden and crispy.
For the last 10 - 15 minutes of tart's cooking time, steam beans.