For the pastry,
Combine LSA, egg and butter together. Grease a springform tart pan. Spread the mixture and bake for 10 minutes in a preheated of 180' C. Remove and let it cool down.
Now heat oil in a pan. Add onions and fry until they are translucent and now add beetroot, vinegar, thyme, brown sugar. Simmer and cook for 5 to 7 minutes till they are tender. Remove from heat and let it cool down.
Spread the beetroot mixture over the tart base, sprinkle the panner or ricotta cheese. Whisk egg and cream together, pour them into the tart case. Bake for 35 minutes or until set. Slice and serve them with baby spinach leaves and creamy pumpkin soup.