Flaky Free Form Tart

Place the pumpkin onto one side of one of the prepared oven tray, drizzle with half of the olive oil and season with salt and pepper. Cook for 10 minutes. Add the cherry tomatoes to the other side of the tray and cook for a further 15 minutes, or until the pumpkin is golden and the cherry tomatoes have blistered.

Meanwhile, heat the remaining olive oil in a medium frying pan over a medium heat. Add the brown onion and cook for 3 minutes, or until soft. Add the garlic and cook for a further 1 minute or until fragrant. Add the mushrooms and thyme to the pan and continue cooking for 4-5 minutes, or until the mushrooms are soft. Set aside.

Brush each sheet of filo pastry with the butter. Lay the sheets on top of one another, then transfer to the other prepared baking tray. Using half of the smooth ricotta, spread a generous layer across the base of the filo pastry sheets, leaving a 5 cm edge. Place the pumpkin pieces on top of the ricotta, then using tongs, top with the onion, garlic, mushroom and thyme mixture (this ensures you don’t transfer all of the liquid released from the mushrooms when cooking, which will make your tart soggy).

Fold the edges of the pastry towards the centre and over the perimeter of the filling. Finally, top with the roasted cherry tomatoes and a few extra dollops of ricotta. Bake for 15 minutes, or until golden brown and crispy on the edges. Remove from the oven.