ROAST VEGETABLES: Heat the oven to 200°C / 400°F / Gas 6. Line a large baking tray with baking parchment paper. Peel (if necessary), deseed and dice the pumpkin. Slice the onions into eighths from root to tip. Toss together on the tray with the olive oil, balsamic vinegar and thyme, season with salt and pepper, spread into a single layer then roast for 25 minutes until just tender.

MAKE THE PASTRY: In a large bowl, stir together the flour, Parmesan, salt and sugar. Cut the butter into cubes, then use your fingers to rub the butter into the flour until you have a pebbly mixture. Add the beaten egg and 2 Tbsp cold water and knead to a rough dough. Form into a disc, wrap in plastic wrap and chill.

MAKE THE FETA FILLING: Stir together the cottage cheese, two-thirds of the feta, oregano and egg until smooth.

ROLL OUT PASTRY: When the vegetables have roasted, remove them from the oven and transfer them to a plate to cool slightly. Return the tray to the oven. On a lightly floured bench top, roll the pastry out into a large circle (leave the edges rough!) Transfer to a sheet of baking paper.

ASSEMBLE: Spread the cheese mixture over the centre of the pastry and top with pumpkin and sliced onions. Season well with salt and pepper.

SHAPE AND BAKE: Scatter over the pine nuts and remaining feta, then fold the pastry edges up over the sides of the filling, pinching to seal. Brush the pastry with the egg yolk and sprinkle with sesame seeds. Carefully drag the baking paper and tart onto the hot oven tray, then bake for 35-40 minutes until golden brown.

COOL AND SERVE: Allow to cool slightly before garnishing with fresh thyme leaves and slicing into 6.