Roasted Mushroom, Pumpkin, and Egg Tart Recipe - Better Homes & Gardens Australia

Ingredients

• 200g Kent pumpkin, peeled, deseeded, thickly sliced
• ½ brown onion, thinly sliced
• 200g field or portobello mushrooms, thickly sliced
• Sea-salt flakes and freshly ground black pepper, to season
• 50g butter, chopped
• Cooking oil spray, for greasing
• 1 eggwhite, whisked
• Extra 3 eggs, lightly beaten
• ¼ cup thickened cream
• 1 tsp thyme sprigs
• 70g Castello white cheese, roughly chopped
• Extra thyme sprigs, for garnishing
• Caramelised onion chutney, to serve
• Rocket salad, to serve
• Shortcrust pastry
• 2 cups plain flour
• Pinch of fine salt
• 125g butter, chilled, chopped
• 1 egg
• 2 Tbsp chilled water
• Extra plain flour, for dusting
• 1 tsp thyme leaves