INGREDIENTS
2 small brown onion, unpeeled, cut in half lengthways
2 small red onions, unpeeled, cut in half lengthways
2 cup diced pumpkin, cut into 2cm pieces
5 tbsp olive oil
Salt, fresh ground black pepper
1 ½ cups self raising gluten free flour
4 free-range eggs
½ cup milk of choice
1 clove garlic, crushed
handful each basil & parsley leaves, roughly chopped
Zest 1 lemon
100g goats cheese, crumbled
Extra parsley leaves to serve
Method
Preheat an oven to 210 degrees, line 2 baking trays with baking paper and grease a 24cm cake tin, lining the base with baking paper.
Brush the cut side of the onions with 1 tbsp of olive oil and season well with salt and pepper then place cut side down onto one of the baking trays and cook in the oven for 35 minutes, until soft when gently squeezed and the bottoms are lightly caramelised.
Toss the pumpkin with 1 tbsp of olive oil, a little salt and pepper then scatter over the second tray then roast for 15 minutes, until soft and caramelised. Set aside.
Once the onions are ready, peel back the skin and arrange on the base of the cake tin, alternating red and brown onions.
In a mixing bowl, combine the flour with a generous pinch of salt, pepper. In a separate bowl, whisk together the eggs, olive oil, milk, half of the roast pumpkin, herbs, lemon zest and add this to the flour to make a smooth batter then fold through the goats cheese and remaining pumpkin. Spoon this into the cake tin over the onions.
Bake in the oven for 30-35 minutes, until a skewer comes out clean in the centre, then allow to cool for 5 minutes before removing the sides and inverting the cake onto a serving plate and removing the cake tin base and baking paper.
