Step 1

Preheat oven to 180°C fan-forced (200°C conventional) and put a large oven tray on middle shelf.

Step 2

Line another large oven tray with baking paper. Cut 1 sheet of puff pastry into 4 equal strips. Place remaining pastry sheet in centre of prepared tray, place a pastry strip on each side of the pastry sheet, so they slightly overlap, and press edges to seal. Cut out a 34cm circle from pastry and discard the excess. Refrigerate pastry circle for 10 minutes.

Step 3

Meanwhile, to make the pesto, pulse all ingredients except for water and chilli in a small food processor until smooth. Add water and pulse until just combined. Season and stir through chilli flakes.

Step 4

Stir 2 tablespoons of the pesto through ricotta. Season with pepper. Score a 1cm border around the edge of the chilled pastry using a knife, then prick the middle all over a few times with a fork.

Step 5

Spoon ricotta mixture into the middle of pastry circle, gently spreading it to the scored border. Toss pumpkin in a bowl with 1 tablespoon of the oil. Season. Arrange pumpkin slices in a spiral over the ricotta, slightly overlapping the slices as you go. Carefully slide the tart, on its baking paper, onto the preheated oven tray and bake for 40 minutes, until the pumpkin is tender and the pastry cooked underneath (check this by carefully lifting up one side using a spatula).

Step 6

Mix together remaining oil, pine nuts and 2 tablespoons of the pesto. Toss rocket, chilli and shaved parmesan together, and pile it up in the middle of the tart, then drizzle over the pesto dressing. Serve.