Honey Roasted Pumpkin, Feta & Sage Filo Tarts

Preheat oven to 180°C. Line an oven tray with baking paper. Place pumpkin on the lined tray. Drizzle with oil and season with salt and pepper. Gently toss to combine. Combine the honey and mustard in a small bowl. Drizzle over the pumpkin. Bake in preheated oven, turning occasionally, for 20 minutes or until pumpkin is tender and beginning to brown. Remove from oven.

Meanwhile, melt the butter in a small frying pan over medium heat until foaming. Add half the sage leaves and cook for 1 minute or until sage leaves are crisp. Transfer to a plate lined with paper towel. Repeat with remaining sage. Reserve melted butter.

Place four 8cm - (base measurement) fluted tart tins with removable bases on an oven tray. Place the filo on a clean work surface. Cut filo sheets in half widthways. Place in a stack and cut into quarters to make squares. Lightly brush filo with a little of the reserved melted butter. Place 4 squares in the base of each tart tin, allowing the corners to extend over the edge. Place another 4 squares on top of each, rotating them slightly to cover the sides of the tin. Bake in oven for 10 minutes or until golden. Remove from oven.

Divide the pumpkin, pine nuts and feta evenly among the pastry cases. Bake in preheated oven for 5 minutes or until heated through. Remove from oven. Place on serving plates and top with sage leaves. Serve immediately with baby rocket leaves, if desired.