Caramelize onion by cooking over very low heat in butter and olive oil, stirring occasionally, until beginning to brown, about 25 minutes.

Roll out pastry to seal seams and thin a little. Place in a sprayed 9” x 9” baking dish or tart pan. Prick all over with fork and top with greased foil, greased side down, and top foil with weights. Bake pastry at 400 for 30 minutes. Remove foil. Return to oven for 5 minutes if necessary to set bottom.

Combine pumpkin with nutmeg, cinnamon and cream. Spread on bottom of tart crust. Top with onion, bacon and Parmesan cheese. Return to oven for 10 min.

Cut into squares for appetizers, drizzle with maple syrup for breakfast, or top with a fried egg for brunch