Preheat oven to 200ºC.
Place onions, garlic, EVOO, vinegar, sugar and salt into TM bowl and chop 4 sec/speed 4. Scrape down sides of bowl and saute 10 min/Varoma/speed 1.
Allow to cool.
Meanwhile prepare the pumpkin, drizzle honey over the pumpkin, season to taste if desired. Roast in oven for approximately 20 minutes. Cool.
Brush pastry sheets with butter and line a 12 hole muffin tin, allowing the folded pastry to crinkle up at the edges to form a crust.
Spread the base of the each pastry shell with the caramelised onions, top with spinach, and roasted pumpkin.
Place eggs and creme fraiche into TM bowl (without cleaning first) and blend 10 sec/speed 6. Pour over contents of tarts. Top with crumbled feta. Using extra melted butter if necessary, brush all pastry liberally with butter.
Bake for 25 minutes or until pastry is well browned. Garnish with fresh herbs and serve.
Serve with salad and crispy potatoes.