1.4 kg butternut pumpkin, peeled
olive oil cooking spray
salt and pepper
2 small red onions, cut into 2cm wedges
400 g ricotta cheese
2 eggs, beaten
100 g Greek feta, crumbled
½ cup grated Parmesan
2 tbsp chopped fresh chives
2 tsp chopped fresh lemon thyme leaves, plus extra to serve
Olive oil pastry
1 ½ cups wholemeal flour
½ tsp salt
2 tbsp sesame seeds
⅓ cup grated Parmesan
½ cup olive oil
¼ cup cold water
- To make olive oil pastry, put flour, salt, seeds and parmesan in a food processor and process until combined. Add oil, egg and water, and process until mixture begins to form a ball. Knead on a lightly floured surface until just smooth. Roll out on a lightly floured surface to form a 35cm circle. Line a 28cm x 2cm-deep quiche tin with removable base with pastry. Trim edges. Press pastry into tin’s fluted sides, to extend pastry height to allow for shrinkage. Put in freezer while roasting pumpkin.
- Preheat oven to 180°C. Line a roasting pan with baking paper. Cut pumpkin into 7cm-long, 1cm-thick slices and spread in prepared pan. Spray with oil. Season. Roast for 15 minutes. Add onion to pan and spray with oil. Roast for further 15-20 minutes or until pumpkin is tender. Cool slightly.
- Increase oven to 200°C. Line pastry case with a sheet of baking paper and fill with baking beans and bake for 15 minutes. Remove paper and beans, reduce temperature to 180°C and bake for a further 15 minutes. Cool.
- Mash ricotta, eggs, feta and parmesan with a fork until combined. Stir in chives and thyme, then spread over base of pastry case. Top with pumpkin and onion. Season and spray with oil. Place quiche tin on an oven tray and bake for 40-45 minutes or until golden and set. Cool to room temperature. Sprinkle with extra thyme sprigs to serve.