Pumpkin, Sage & Ricotta Pie

Make pastry using flour, butter, egg yolks and chilled water. Refrigerate for approx. 30 mins while preparing other ingredients.

Chop pumpkin and roast in small amount of extra virgin olive oil until tender.

Mix together pumpkin, sage leaves, ricotta & grated parmesan.

Pour into pastry which has been rolled and laid over flan tin, leaving large border.

Fold border in loosely, making pintucks to gather together. Brush pastry with a little milk then sprinkle on a little more grated parmesan.

Bake at about 200c for approximately 30mins or until golden.

Enjoy large slices with a green salad.