For the pastry: pour the olive oil and salt into the flour. Knead for 1 minute until sticky and smooth.
Line the tartlet dishes with the pastry by pushing it to fit with your fingers (don t even think of using a rolling pin!)
Bake blind at 180C/350F/Gas4 for 10 minutes using baking beans.
For the filling: cook the swiss chard in boiling water and cut up well. Season. Beat the eggs and add the cheese.
Toast the pine kernels.
Place the chard and toasted pine kernels into the tart and cover with the egg and cheese mixture. Bake for 15 minutes at 180C/350F/Gas4
For the roasted pumpkin: peel and dice the pumpkin or squash. Cover with a little oil plus a pinch of chilli flakes. Roast for about 40 minutes and then purée.
For the basil oil: whizz together a handful of basil with olive oil to create a sauce.
Remove the tart from the case, add a generous portion of pumpkin purée, a handful of basil leaves and pour the basil oil around the plate.
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