PUMPKIN AND SESAME TARTS

Combine 2 and 1/2 cups of brown rice flour and 1 cup of sesame seeds in a bowl . Mix together 1/2 cup of sesame oil with 1 and 1/2 cups of boiling water , 2 tbs of tamari and then pour into the flour mix . Knead with a dough hook for 3 minutes , then gather the dough into a ball and leave it rest for 30 minutes under a dry tea towel .no knead it again with the dough hooks on your electric beater . Now prepare your tart cases or flan pan with cookng oil spray and a light sprinkle of polenta . Now using your hands , pull small amounts of pastry from the ball and shape into the base and up the sides of your tarts or flan . Whatever dough is left over can be frozen , place the dough lined cases or flan in the fridge . Preheat your oven to 180deg C Ok, now for the filling ...Heat oil in a pan and add 1 brown onion peeled , thinly sliced and caramalise Meanwhile add 2 cups of pumpkin thinly sliced with the skin on ( japola ) and its seeds onto a baking tray along with an egg plant sliced into rounds , drizzle with oil , sprinkle with dried rosemary , and caraway seeds . Bake in your preheated oven until the vegetables are tender . While the vegies are cooking put the juice of 1 orange in a small pot wih 60ml of maple syrup and heat until the mixture reduces to a thick consistancy . In a separate bowl put 125 gm of mascarpone with 3 tbs of minced garlic the grated rind of 1 orange ( no pith ) ,2 dsp chopped fresh sage , season with cracked pepper , stir everthing together . Remove the dough shaped forms from the fridge and spread with the mascarpone mixture over the base of the dough . Cover the mascarpone with the pumpkin , eggplant and onion , then evenly drizzle over the orange cramel . Bake for 30 minutes until golden brown , scatter with resh sage leaves , leave cool for 10minutes and serve .