Rustic Cheddar Pumpkin And Leek Tarts | Donna Hay

Ingredients

• 750g pumpkin, peeled and chopped
• 2 leeks, trimmed and halved lengthways
• 2½ tablespoons extra virgin olive oil, plus extra for brushing and drizzling
• sea salt and cracked black pepper
• 200g soft goat’s cheese, roughly chopped
• 12 sage leaves
• wild rocket leaves, to serve
• vincotto, for drizzling
• 2 cups (300g) plain flour
• 1 teaspoon sea salt flakes
• 150g cold unsalted butter, chopped
• 1 cup (120g) grated vintage cheddar
• 2 egg yolks
• 1 tablespoon iced water