Method

• 1.
  For the pastry, place flour(s) and salt in a mound on a work bench and scatter butter over the top. Use a rolling pin to roll butter into flour, gathering flour back into the middle as you go with a dough scraper or spatula. Keep rolling until the mixture is crumbly, with shards of butter the size of rolled oats still visible.
• 2.
  Make a well in the middle and add cold water. Use a dough scraper or knife to gently cut mixture into water, gathering up any spreading water as you do, until you have an even crumbly texture. Use your fingertips to gently push it all together into a rough dough with a slightly sticky texture. If it feels dry, add extra cold water, 1 tbs at a time, until no floury bits are left.
• 3.
  Roll out or press the dough into a rectangle 2-3cm thick. Fold one-third of the dough into the middle, then the other third over the top, as if folding a letter. Rotate dough 90 degrees and roll it out again into a rectangle 2-3cm thick, then repeat the letter fold 2 more times. Don’t worry about making these folds perfectly neat - this is just to finish bringing the dough together and layering the butter, which results in a lovely flakiness. Wrap dough and refrigerate for at least 1 hour.
• 4.
  Roll out dough on a lightly floured surface to a rough 35cm circle about 5mm thick, then use to line a 26.5cm (base), 3.5cm-high, loose-based fluted tart pan. Reserve dough scraps. Chill for 1 hour.
• 5.
  Preheat oven to 210°C/190°C fan-forced.
• 6.
  To blind-bake pastry, line dough with foil or baking paper and fill with pastry weights. Bake for 30 minutes, then remove weights and paper. Reduce oven to 180°C/160°C fan-forced and bake for a further 25 minutes, or until golden. If you find the middle puffs up, prick pastry a few times with a fork. Check again for any cracks or holes and use reserved dough scraps to seal any potential leaks. Stand on a wire rack until cool, then trim excess overhanging pastry.
• 7.
  Increase oven temperature to 210°C/ 190°C fan-forced. Place pumpkin in a roasting pan, drizzle with oil, scatter with garlic and season. Roast, stirring occasionally, for 30 minutes to cook through.
• 8.
  Place eggs, cream, milk and sage in a medium bowl. Season to taste and stir gently with a whisk to combine.
• 9.
  Arrange pumpkin, cheese and pine nuts over base of pastry shell so they’re evenly distributed. Pour in egg mixture, being very careful not to overfill it. Bake for 10 minutes.
• 10.
  Reduce oven to 180°C/160°C fan-forced and bake for a further 25-30 minutes, until the centre feels firm but still has a slight wobble. Cool on a wire rack for at least 30 minutes to let the filling set.
• 11.
  Serve warm or at room temperature.