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Export 14 ingredients for grocery delivery
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.
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