* 1 pumpkin (about 700g or 8oz £ 1)
    * 2 Small red onion, sliced
    * 2 tablespoons olive oil
    * 2 eggs
    * 150ml (¼ pt) cream
    * 16 leaves fresh puff pastry
    * 50g (2oz) butter, melted
    * 4tbsp cranberry sauce
    * 200g (7 ounces) Camembert or Taleggio
    * 4 sprigs rosemary


   1st Halve, core and cut the pumpkin in columns. Put in a roasting pan with onions and oil, and roast in preheated oven at 200 ° C (400 º F, gas mark 6) for 30-40 minutes. Combine the eggs and cream, and season. Set aside, covered, in the refrigerator until needed.
   2nd Turn the oven to 190 ° C (375 º F, Gas Mark 5),. Easy oil four 12cm (4in) tart tins pleated filter. Brush a sheet of filo with butter and cut in half. have used Place one half in the bottom edges of tin and allow to flop on top, the next add in a corner and repeat until you halved four leaves (eight seats). Scrunch overlap in the inner rim of the can to create a crust. Prick base and bake for 15 minutes.
   3rd Spoon 1 tablespoon of cranberries in each case, top with pumpkin, onion and cheese, a wedge. Pour in egg mixture to the edges. Add a rosemary spring of each tart and bake for 15-20 minutes.

Nutrition information per serving

    * 623 Calories (kcal)
    * Fat 38.0g
    * Saturated fatty acids 20.0g
    * Sugars 17.0g
    * Salt 1.1g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.