DOCUMENT

250 g pumpkin, cut into 2 cm cubes Extra virgin olive oil, to drizzle Salt and pepper, to taste 1 red onion, cut into 1 cm wedges 160 g (1 cup) spelt flour 1 tbsp thyme leaves (plus extra) 60 ml (¼ cup) extra virgin olive oil 60 ml (¼ cup) cold water 6 eggs 80 ml ( ⅓ cup) milk or kefir (I used kefir) 100 g (½ cup) ricotta P UM P K I N A N D R I CO T T A T A R T I NG R E D I E N T S D I R E C T I ON S Preheat the oven on Fan Plus at 200 ⁰ C with Crisp function. Place the pumpkin and onion on a universal tray, drizzle with some extra virgin olive oil and sprinkle with salt and pepper. Place the universal tray on shelf position 2 and roast for 20- 25 minutes, or until just tender. Meanwhile, combine the spelt flour and thyme with a pinch of salt and pepper and then whisk together oil and water before adding to the dry mixture. Combine well. Press into a 20 cm oven-proof frying pan or similar size pie dish and press 4 cm up the sides. Combine the eggs with the milk and a pinch of salt and pepper; whisk well. Scatter the pumpkin and onion on the crust and then pour over the egg mixture. Top with ricotta and extra thyme. Change the oven function to Intensive Bake. Place a baking and roasting rack on shelf position 1. Place the tart onto the rack and bake for 35-40 minutes, or until set. Serve with a side salad of choice. Preparation time: 20 minutes - Cooking time: 1 hour - Serves: 4 Appliance / Function: Fan Plus, Crisp function and Intensive Bake