Step 1

For Pastry, grease a deep, 24cm round loose-based fluted tart pan. Put butter, flour and cheese in a food processor. Process until coarse crumbs form. Add egg yolk. Process until mixture just comes together, adding water if needed to form a dough.

Step 2

Roll out dough between 2 sheets of baking paper until large enough to line base and side of prepared pan. Push pastry into pan. Trim excess pastry. Put pan on a plate and refrigerate for at least 30 minutes.

Step 3

Meanwhile, preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper. Put pumpkin on tray, in a single layer. Drizzle with oil and season. Roast for 20 minutes or until just tender and starting to char around edges. Set aside to cool completely.

Step 4

Reduce temperature to 180°C fan-forced (200°C conventional). Line pastry with baking paper and pie weights or uncooked rice. Blind-bake for 10 minutes. Carefully remove weights and paper. Bake for a further 10 minutes or until pastry is just cooked. Set aside to cool.

Step 5

Put broccolini in a heatproof bowl. Cover with boiling water and set aside for 10 minutes or until bright green. Drain. Rinse under cold water, drain well. Set aside.

Step 6

Whisk eggs, cream and garlic in a large jug. Season. Layer roasted pumpkin, broccolini, feta, onion and zucchini in prepared pastry case. Pour over egg mixture. Bake for 45-50 minutes or until just set and top is golden. Stand in pan for 10 minutes.

Step 7

Carefully transfer tart to a serving plate. Sprinkle with pecans and drizzle with honey. Serve with salad leaves and sprinkled with fried sage leaves.