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 9 min/Varoma/speed 1.
Allow to cool.
Meanwhile prepare the pumpkin, heat the honey and drizzle over the pumpkin, season to taste if desired. Roast in oven for approximately 20 minutes. Cool.
Brush pastry sheets with butter and line a deep sided pie dish, allowing the folded pastry to crinkle up at the edges to form a crust. Reserve one sheet pastry to screw up in to a ball at the end, making sure you keep a damp paper towel on top of left over pastry to prevent it from drying out.
Spread the base of the pastry shell with the caramelised onions, top with spinach, tomatoes, and roasted pumpkin.
Place eggs and creme fraiche into TM bowl (without cleaning first) and blend 10 sec/speed 6. Pour over contents of tart. Top with crumbled feta. Using extra melted butter if necessary, brush all pastry liberally with butter. Brush remaining pastry sheet with butter and screw up gently like a ball of paper. Place that in the centre of the tart as shown.
Bake for 25 minutes or until pastry is well browned.
Serve with salad and crispy potatoes.