Step 1

Preheat oven to 200°C and grease four 12cm tart pans. Place pumpkin on a baking tray and drizzle with 1 tablespoon oil. Roast for 20 minutes or until tender. Reduce oven to 180°C.

Step 2

Cook leek in a pan of simmering salted water for 3 minutes. Add kale leaves and cook for 2 minutes or until softened. Drain.

Step 3

Beat the eggs, milk, parmesan and spices in a bowl. Cut each filo sheet into four squares, spray with oil, then stack in pans on a slight angle to create a shell. Divide the roasted pumpkin, leek mixture and ricotta among shells, season, then pour over the egg mixture. Bake for 20 minutes or until set and golden.

Step 4

Garnish with pumpkin seeds and cress, if using, then serve.