Roasted pumpkin, eschalot and tomato tart

Dear someone. I am hungry; please cook this for me now. Love me.

What you'll need

Serves four - six as a side dish.

200g pumpkin flesh, I used butternut, deseeded and peeled. (I kept my pumpkin in long strips.)
8 medium French eschalots, peeled, but with the root end kept intact (so they don't collapse during cooking).
6 roma tomatoes, quartered
Handful fresh basil leaves
1 piece puff pastry 30cm x 40cm approx
Good quality balsamic glaze
Salt and pepper
Olive oil

What to do

Preheat the oven to 180 degrees Celsius. Line a large baking tray with baking paper. In a bowl, add the pumpkin and eschalots. Drizzle over a little olive oil, season well with salt and pepper, turn out onto the baking tray, then bake in the oven for about 35 minutes, until the pumpkin is soft and starting to brown and the eschalots are soft.  For the final 10 minutes of the cooking time, add the tomatoes to the tray just so they collapse a little. Remove from the oven and set aside. Keep the oven on to bake the pastry.

Replace the baking paper on your baking tray. Lay your pastry piece onto the baking sheet and place in the oven for 10 minutes, or until the pastry is puffed and golden brown. It will look like a pillow.

Remove from the oven. Using a small sharp knife, cut a rectangular shape about 5cm in from the edge of the pastry (only cut through the top layer of pastry, not the bottom layer). Use a spoon or your fingers to push down the central piece of pastry, to make a space from your ingredients to sit.

Now layer the pumpkin, eschalots and tomatoes onto the pastry. I placed the pumpkin on first, then filled in the gaps with the eschalots and tomatoes. Drizzle over a little of the balsamic glaze, or if you have no balsamic glaze you could just use a little bit of balsamic vinegar or even a little honey. Scatter the basil leaves over the top and serve to the table on a bread board or flat serving plate so you can cut the slices at the table.