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

Name: 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; freshly ground black pepper; A pinch of nutmeg

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Roast pumpkin, caramelised onion, sage, and feta tart—flavourful and comforting, perfect for gatherings! | The Barossa Mag Recipes

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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
freshly ground black pepper
A pinch of nutmeg