Rustic pumpkin, ricotta and caramelised onion tart recipe

• 750 g (26.5oz) pumpkin, seeded, peeled and chopped into 3cm pieces
• 250 g (8.8oz) English spinach
• 1 kg (2.2lbs) fresh ricotta cheese
• 25 g (0.9oz) grated parmesan
• 2 eggs, at room temperature, lightly beaten
• 2 tbsp olive oil
• 3 large red or brown onions, thinly sliced
• 0.25 tsp salt
• 2 tbsp light brown sugar
• 2 tbsp balsamic vinegar
• 750 g (26.5oz) plain flour
• 40 g (1.4oz) dried yeast
• 0.25 tsp caster sugar
• 0.25 tsp salt
• 400 ml (14.1fl oz) tepid water
• 2 tbsp olive oil

1. First, make the dough.
2. Place the flour, dried yeast, sugar and salt in the bowl of an electric mixer fitted with a dough hook attachment.
3. Add the tepid water and oil and mix on low speed until combined.
4. Knead the dough at this speed for approximately 5 minutes or until smooth and elastic.
5. Remove the bowl from the mixer, cover with plastic wrap and set aside in a warm place until the dough doubles in size, approximately 30 minutes.
6. Remove the dough from the bowl and place on a lightly floured surface.
7. Knead for 30 seconds until the dough is its original size.
8. Shape the dough into a ball, and press lightly to flatten.
9. Now make the caramelised onions.
10. Heat the oil in a large deep frying pan over low heat.
11. Add the onions and salt and cook for 1520 minutes until softened.
12. Stir frequently to prevent them from browning.
13. When the onion is cooked and lightly golden, stir in the sugar and vinegar.
14. Continue to cook over low heat for a further 510 minutes, stirring occasionally, until sticky and caramelised.
15. Now do the rest.
16. Preheat the oven to 180C.
17. Line a baking tin with baking paper.
18. Toss in the pumpkin cubes with enough oil to lightly coat.
19. Roast for 20 minutes or until tender.
20. Remove from the oven and leave to cool.
21. Saute the spinach in a frying pan over high heat for 12 minutes until wilted, leave to cool, then use your hands to squeeze dry.
22. In a large bowl combine the ricotta, parmesan, eggs and salt and pepper.
23. Fold through the pumpkin, spinach and 125g of the caramelised onions.
24. Line a baking tray with baking paper.
25. On a lightly floured surface, roll out enough pizza dough so that you have a base 40cm round and 5mm thick.
26. Transfer the rolled dough to the prepared tray.
27. Spread the ricotta mix over the pizza dough leaving a 5cm border.
28. Gather the edge of the dough and drape back over the filling to create a ruffled look.
29. Bake for 4045 minutes or until the crust is golden brown.
30. Drizzle with olive oil and serve.
31. This is delicious served hot or at room temperature.

pumpkin, english spinach, ricotta cheese, parmesan, eggs, olive oil, red, salt, brown sugar, balsamic vinegar, flour, yeast, sugar, salt, water, olive oil

Taken from www.lovefood.com/guide/recipes/47695/rustic-pumpkin-ricotta-and-caramelised-onion-tart-recipe (may not work)