• 200g Kent pumpkin, peeled, deseeded, thickly sliced
• ½ brown onion, thinly sliced
• 200g field or portobello mushrooms, thickly sliced
• Sea-salt flakes and freshly ground black pepper, to season
• 50g butter, chopped
• Cooking oil spray, for greasing
• 1 eggwhite, whisked
• Extra 3 eggs, lightly beaten
• ¼ cup thickened cream
• 1 tsp thyme sprigs
• 70g Castello white cheese, roughly chopped
• Extra thyme sprigs, for garnishing
• Caramelised onion chutney, to serve
• Rocket salad, to serve
• 2 cups plain flour
• Pinch of fine salt
• 125g butter, chilled, chopped
• 1 egg
• 2 Tbsp chilled water
• Extra plain flour, for dusting
• 1 tsp thyme leaves
To make shortcrust pastry, put flour, salt, butter, egg and chilled water in a food processor and process until a dough ball forms. Turn out dough onto a lightly floured surface and knead in thyme until smooth. Shape dough into a disc and enclose in plastic wrap. Refrigerate for 30 minutes or until firm.
Preheat oven to 200°C and line an oven tray with baking paper. Place pumpkin, onion and mushroom on prepared tray. Season with salt and pepper and scatter over butter.
Bake for 30 minutes or until tender. Transfer vegetables to a colander to drain and cool to room temperature.
Grease a pie tin with cooking oil spray, then line with baking paper. Roll out dough between 2 sheets of baking paper until 4mm thick. Line prepared tin with dough and trim around edge of tin. Using your fingertips, crimp edges of dough. Refrigerate for 30 minutes or until firm.
Line dough with baking paper and add baking weights. Bake for 15 minutes. Discard paper and weights and bake for a further 10 minutes. Brush base and sides with eggwhite and bake for a final 4 minutes. Cool.
Put extra eggs and thickened cream in a large bowl and whisk to combine. Add thyme, season with salt and pepper and stir to combine.
Arrange ½ the vegetables in tart shell. Pour over egg mixture, then arrange remaining vegetables on top. Top with cheese.
Bake for 30 minutes or until golden. Cool in tin for 10 minutes, then transfer to a wire rack to cool completely. Garnish tart with extra thyme and serve with onion chutney and rocket salad on the side.