Precook the pumpkin and onion with some olive oil, salt, pepper and thyme, in a 180C oven for about 20 minutes until the pumpkin is almost cooked and the onion is starting to caramelise.
Meanwhile prepare your puff pastry. Cut each sheet into half so that you have 4 rectangles from 2 sheets of pastry. At this point you can do what you like in regards to the tart formation – watch the episode for more ideas!
Sprinkle the feta cheese onto each rectangle, leaving a border of a few centimetres. Arrange the pumpkin, onion and roasted thyme on top. Tear bocconcini on top if you please.
Bake in a 200C oven for about 20 – 25 minutes until the pastry is puffed and golden. Assemble salad.
Serve with a crisp Rose wine, shared together with friends! Bliss!