Ingredients:
- 650 g butternut pumpkin, peeled, seeded, cut into 2 cm cubes
- 1 medium brown onion, cut into thin wedges
- 1 tablespoon olive oil
- 1 tablespoon honey
- 3 middle bacon rashers, trimmed, sliced
- 75 g butter, melted
- 8 sheets filo pastry
- 8 eggs
- 1/2 cup pure cream
- 1 cup finely grated parmesan
- 1/4 cup fresh basil leaves, torn
Preheat oven to 200°C/180°C fan-forced. Place pumpkin and onion on a baking tray. Drizzle with oil and honey. Season with salt and pepper. Toss to coat. Roast for 20 minutes, stirring halfway through cooking. Add bacon. Stir to combine. Roast for a further 10 minutes or until bacon has browned and pumpkin is tender. Cool for 20 minutes.
- Reduce oven temperature to 170°C/150°C fan-forced. Brush the base and side of a 20cm (base) springform pan with a little of the butter. Place 1 sheet filo on a flat surface. Brush with butter. Carefully push filo into pan, butter-side down, to line base and side of pan, allowing filo to extend over edge of pan. Repeat layering with 5 more sheets filo and butter in a clockwise pattern.
- Whisk eggs, cream and parmesan together in a large bowl. Add pumpkin mixture and basil. Season with salt and pepper. Stir gently to combine. Pour mixture into prepared pan. Carefully scrunch sides of filo into pan to form a border. Brush 1 sheet of remaining filo with butter. Scrunch filo and place on one half of the filling to cover. Repeat with final filo sheet and butter to cover filling. Brush edges with any remaining butter. Place pan on a baking tray.
