*2 vine-ripened tomatoes, sliced
*500g butternut pumpkin, peeled and sliced
*1 red onion, peeled and cut into wedges
*1 tablespoon olive oil
*2 x 200g sheets store-bought puff pastry, thawed
*70g baby spinach leaves
*150g goat’s cheese, sliced
*1 egg, lightly beaten
1. Preheat the oven to 200ºC (390ºF).
2. Place the tomato, pumpkin and onion on a baking tray lined with non-stick baking paper. Drizzle with the oil and roast for 10–15 minutes or until the pumpkin is tender. Set aside to cool completely.
3. Place one sheet of pastry on a baking tray lined with non-stick baking paper. Top with the roasted vegetables, spinach and goats cheese.
Use a sharp knife to score the other pastry sheet, place on top of the pie filling and press the edges to seal. Brush with the egg and bake for 30 minutes or until golden. Cool on a wire rack for 10 minutes before slicing to serve.
Recipe adapted from the book 'Seasons' by Donna Hay. Published by Hardie Grant Books, £22.99, paperback. Visit amazon.co.uk.
More recipes from Donna Hay's Seasons book
* Crushed raspberry tart
* Flat roast chicken with almond and mint