Freeform roasted pumpkin, feta and olive tart 
Rosemary pastry
Rub butter into combined flour, salt, pepper and finely chopped rosemary. Add egg yolk and water mixing to form dough, and knead lightly. Rest for 30 minutes.
Filling
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3 cups jap pumpkin - peeled and diced
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1 red onion - sliced into wedges
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1 cup feta cheese - crumbled
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12 pitted kalamata olives
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2 eggs
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1⁄2 cup cream
Pre-heat oven to 200ºC. Toss pumpkin and onion in a little oil and roast at 180º C for 20 minutes. Roll out pastry into a 5cm thick circle. Leaving 5cm from the edge place the roasted pumpkin, onion and 1/2 of the feta into the centre of pastry. Fold edges upward pinching together at regular intervals to hold it in place. Place remaining cheese and olives on top. Bake in a hot oven for 10 minutes, then carefully pour in combined egg and cream ensuring it does not over flow. Reduce temperature to 190º C and bake for a further 25 minutes.
© Recipe specially prepared for Freedom by Lisa Campton