First make the filling. Peel the onions and slice into thick rounds. Slice the capsicum flesh into wedges and discard the seed core.

Toss the onion and capsicum pieces with the oil, rosemary, brown sugar and balsamic vinegar and bake at 190c. For 50 minutes, tossing during the cooking period. When the vegetables are golden and soft, remove the baking dish from the oven and allow to cool

In a food processor, 'pulse' the flour, salt, rosemary, polenta and baking powder to mix. With the motor running, add the butter cubes and process briefly. Add just enough water to help the mixture hold together to reach the ball stage. Remove from the processor and flatten to a disk. Chill until required.

To asssemble, roll out the dough to 5mm. Thick. Pile the onion filling in the centre of the dough then gently spread to within 6cm. Of the edge. Sprinkle the feta cheese over the filling. Lift up the edge and fold back and pinch to create a free-form crust. Continue lifting and pinching all around to seal the filling.

Place on a non-stick oven tray and bake at 225c. For 10 minutes then reduce heat to 190c. For 45 minutes until pastry is crisp and golden. Serve hot, warm or cold in wedges with a salad.

Per serving: 2227 Calories (kcal); 216g Total Fat; (84% calories from fat); 10g Protein; 79g Carbohydrate; 504mg Cholesterol; 2418mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 43 Fat; 1 Other Carbohydrates