A healthy, light and vegetarian tart that you will want as part of your repertoire.
Set oven to !80°C.
Slice the pumpkin reasonably thinly. Coat with olive oil and roast for 20 minutes until starting to turn golden and lightly caramelised.
Wilt baby spinach with shallots in a frying pan.
Combine egg and cream. Add salt and pepper.
Lay sheets of pastry in 23cm flan tin with removable bottom. Top with spinach and shallots. Layer pumpkin and feta then fill the tart case with the egg and cream mixture. Top with parmesan cheese. Bake for 25 minutes or until filling is golden, puffed and firm. Serve and enjoy!