Make pesto and set aside.
Preheat oven to fan forced 200°C.
Make pastry by placing parmesan into Thermomix bowl and milling until fine, about 20 seconds on speed 8.
Add macadamias and mill for 8 seconds on speed 8.
Add remaining ingredients and mix for 10 seconds on speed 4 or until a crumbly mixture forms. Tip out onto floured board and bring together with hands to form a disc. Line 1 or 2 loose bottomed flan tins, (I used a rectangular tin and had almost enough for a second 23cm round tin) and place in freezer for 30 minutes.
Blind bake for 15 minutes until golden around edges. Cool.
Prepare pumpkin and onion and place onto baking paper lined tray. Sprinkle onion with brown sugar. Salt vegetables and drizzle with EVOO and Red Wine vinegar. Roast for 30 minutes in 200°C oven, stirring once if necessary to help even caramelization.
Reduce heat to 160°C.
Layer the cooked pastry shells with roasted onion and pumpkin, strips of red capsicum, sliced chorizo, a few spinach leaves and the crumbled feta. Drizzle generously with the pesto and return to oven for around 10 minutes or until the chorizo is sizzling and the spinach wilted.
Serve immediately, or refrigerate and serve sliced cold.