While the pumpkin is roasting make the caramelised onions – gently fry the sliced onions in the olive oil for 15-20mins or until nice and soft, then add the brown sugar and balsamic vinegar, and caramelise carefully.
When the pumpkin is cooked, puree half of the pumpkin with the butter, cream, egg and nutmeg.
Grease your tin or mini tins and line with pastry.
Spread a layer of pumpkin puree over each (about a heaped tablespoon for small tarts), then a layer of onion, then scatter over the reserved pumpkin pieces and walnuts and top with nuggets of blue cheese.
Remove from tin, top with extra caramelised onion and serve with a green salad. It is perfect for cheese lovers who are also health conscious and can be enjoyed on crackers, on toast, on cheese boards, or in this tart
Although it didn't quite start out that way - it was going to be a cheese, chilli and paprika flatbread, but when I went to the pantry looking for dried chillies and paprika, somehow dried figs and walnuts were what jumped into my hands
Sure, how about sweet little gluten-free pumpkin cakes with caramel cream cheese icing. I have heard on more than one occasion people commenting on how unfair it is that I don’t just let my kids eat what ever they want
Caramelised Onions. Line tart pans or cupcake pans with pastry and prick with a fork. These tarts were the favourite at the High Tea I held for Mothers Day, I love the little brown cases I found at my favourite shop in Auckland City its a Asian $2 store on Queen Street that connects onto The Metro (Imax) they were $3