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. |
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