Pumpkin Tarts

Method

1. 1Preheat oven to 200c.
2. 2Place Olive oil in small fry pan and add the sliced onion. Cook on low-med heat for 5-10 mins consistently stirring. Once nearly softened add sugar and balsamic vinegar and ½ cup water and simmer for 5 mins or until softened, don’t forget to stir. Remove from heat.
3. 3Place pumpkin and potato into bowl, sprinkle with rosemary or thyme and a splash of olive oil. Stir so all pieces coated with herbs and oil. Place onto baking tray lined with baking paper and bake for 20 mins. Check with skewer and once cooked take out and set aside.
4. 4Take out 2 sheets of puff pastry, place on board or bench and cut in half then each half again so you have 4 squares from each sheet.
5. 5Divide onion mixture onto centre of each square, spread out but make sure not to the edges, keep in the centre.
6. 6Place pumpkin and potato onto each square; crumble the fetta on top and season with salt and pepper.
7. 7Brush the outside of each square with some milk. Place on lined baking tray and cook for 20 mins.