Method

• Preheat the oven to 190 C First make the pastry
• Put the flour, sugar and salt in a food processor and process briefly to mix
• Add the butter and pulse until the mixture resembles fine breadcrumbs
• Transfer to a bowl and stir in enough water to make a dough
• Wrap in glad wrap and chill for 30 minutes
• Dice the pumpkin into bite sized pieces, toss with a little oil, salt and pepper, 1 crushed garlic clove (skin on), couple of sage sprigs (stalks included)
• Roast until tender (10 -15 minutes)
• Then remove from the oven and set aside
• Roll the pastry out to 20 cm large circle
• Place onto a oven tray
• Toss the cooked pumpkin, walnuts, sage and ricotta together gently
• Season with salt and pepper
• Spread over the base of the pastry, sprinkle with grated parmesan and bake at 200C for 10-15minutes
• Meanwhile; mix the maple syrup, vinegar, oil and a pinch of salt and freshly ground pepper together, taste and correct if necessary
• This is sweet and sour with a maple after taste!