Pumpkin and Sage Tart

Pastry: Pulse the flour, salt, thyme and butter in a food processor to form coarse crumbs. Combine the yolk and water and add, pulsing until the dough just comes together. Tip onto the bench and quickly bring together with your hands. Form into a flat disc and wrap well.

Refrigerate 30 minutes. Preheat the oven to 200°C fan bake.
Roll out the pastry on a lightly floured bench. Line a 24cm loose based tart tin, trimming off any excess pastry. Cover and refrigerate until firm.

Place the tart on a lipped baking sheet, line with baking paper and fill with baking beans. Cook for 15 minutes then remove the paper and beans and cook a further 5-10 minutes until the base is a pale golden colour. Allow to cool.

Filling: Put the pumpkin in a baking dish, toss with the oil and butter and season. Cover and place in the oven for 30 minutes or until tender. Allow the pumpkin to cool a little then place in a food processor with the amaretti, breadcrumbs, parmesan, nutmeg, garlic and chilli. Blend until smooth. Whisk the eggs and cream together and using the pulse button, mix into the pumpkin mixture. Reduce the oven to 180°C.
Melt the second measure of butter in a small sauté pan and cook the sage leaves until crisp. Drain on paper towels. Finely chop 12 of the leaves and add to the pumpkin.
Pour the pumpkin filling into the tart case. Bake 25 minutes or until firm.

To serve: Rest for 10 minutes before cutting. Garnish with the reserved sage leaves and serve with a rocket salad or the bitter leaf salad with date and lemon dressing on page 67. Serves 4-6