Roast Pumpkin, Pancetta and Gruyère Tarts

Ingredients

• 800gm small Jap pumpkin, cut into thin wedges
• Olive oil, for drizzling
• 200gm firm ricotta
• 50gm Gruyère finely grated
• 1 egg
• 1 tbsp each coarsely chopped thyme and flat-leaf parsley, plus extra to serve
• Finely grated rind and juice of 1/2 lemon
• 375 gm sheet butter puff pastry (see note)
• 6 thin slices round mild pancetta
• 1 1/2 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely chopped
• Baby kale leaves, to serve (see note)