Caramelised Onion & Mushroom Tartlets
2 sheets frozen puff pastry
2 medium brown onions, thinly sliced
1 cup sliced mushrooms
1 tbsp brown sugar
1/2 cup balsamic vinegar
1 tbsp butter
Optional: thinly sliced salami, anchovies, parmesan cheese
Once onions are a lovely dark colour, add the mushrooms and fry until they have released their liquid and it has evaporated off. Add balsamic vinegar and reduce heat slightly. Simmer for several minutes until the liquid is reduced and then stir in the butter so that you have a thickened mixture that is not watery. Set aside to cool.
Roast Pumpkin Mash
1 medium pumpkin, peeled and sliced into 4cm cubes
4 cloves garlic
Any fresh herbs of your choice
Preheat oven to 220 degrees C. Bruise garlic cloves and chop if half if you wish. Toss garlic, pumpkin and herbs in a generous amount of olive oil so that the pumpkin is lightly coated. Place in oven for 40 mins - 1 hour, or until pumpkin is soft. Remove from oven and mash in a bowl. Add a generous amount of freshly cracked pepper.