Caramelised Onion and Pumpkin Tarte

…This recipe is a good one for using up the very last of the winter pumpkins!  The result is a fancy-looking, soufflé-style quiche.  Athos had a fantastic source of pumpkins from the Argeliers pick-your-own, “Top Fruits” this year.

600g of pumpkin or squash.

1 large onion

250 mL sour cream or light sour cream

2 eggs

2-3 rashers of bacon

1 Shortcrust pastry, either pre-prepared or homemade.

Preheat oven to 200°C.  Roll out the pastry and place into tart mould.  Peel, cook and puree the pumpkin.  Chop onions and place in a fry pan with bacon bits.  Cook at high heat until onions are completely soft, transparent and beginning to brown.   Once cool, scatter on the pastry crust.  In a bowl, mix the egg yolks with the sour cream, blending in the pumpkin puree.  Beat the egg whites until it forms stiff peaks, then gently add this to the yolk/puree mixture.  Pour over pastry crust/onions, bake for 35 minutes.  Enjoy with a green salad and crusty bread!