For dinner last night I made these cute little tarts. I saw Janella Purcell's recipe for this on Good Chef Bad Chef and thought it looked very interesting.
In the pastry I used wholemeal flour (I haven't convinced myself to pay the money for spelt flour as yet). It is combined with sesame seeds and sesame oil. The dough tasted great and was really versatile, I had no problems rolling it out (although I do love making pastry!).
The onion filling is cooked in vegetable stock over low heat until all the liquid disappears. I thought that was an interesting technique and although tasty it is not as yummy as caramelised onions.
The pumpkin top is basically steamed pumpkin pureed with silken tofu. The result is a beautiful soft texture and the flavour was lovely.