Cream cheese pastry
Mixed leaf salad
1.Preheat oven to 200°C.
2.Place pumpkin, onion and thyme on a baking-paper-lined oven tray; drizzle with oil. Season. Bake for 25 minutes or until tender. Cool.
3.Meanwhile, make cream cheese pastry: Process flour, salt and cream cheese until crumbly; add egg and the water, pulse until mixture just comes together. Knead dough on a floured surface until smooth. Wrap in plastic wrap; refrigerate for 20 minutes.
4.Roll pastry between sheets of baking paper to a 30cm round. Remove top sheet of baking paper; lift pastry on paper to a second oven tray. Top pastry with pumpkin mixture, feta and bocconcini, leaving a 4cm border all around. Fold pastry side over filling, pleating as you go to partially cover.
5.Bake tart for 30 minutes or until golden and base is cooked through.
6.Meanwhile, make mixed leaf salad: Place ingredients in a large bowl; toss gently to combine. Season to taste.
7.Serve tart topped with thyme and with salad.