Roast Pumpkin, Caramelised Onion, Sage & Feta Tart | The Barossa Mag

Ingredients

• 375g Carême Spelt Wholemeal puff pastry or Sour Cream Shortcrust Pastry, defrosted
• ⅓ cup olive oil
• 1kg butternut squash, peeled and cut into 1cm cubes
• 2 brown onions, peeled and chopped
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 100g goats feta, crumbled
• 1 tbsp sage leaves, finely chopped
• 2 eggs + 2 egg yolks, lightly whisked
• 300ml sour cream
• Sea salt and freshly ground black pepper
• A pinch of nutmeg