Preheat your oven to 180°C (350°F). In a bowl, combine plain flour and flaky sea salt, then rub in chilled butter until mixture resembles breadcrumbs. Gradually add cold water until dough comes together. Shape into a disk, wrap, and chill in the fridge for at least 30 minutes.

Peel and slice the pumpkin into thin wedges. Toss with olive oil and season with salt. Arrange on a baking sheet and roast for 20–25 minutes until tender and caramelized, turning halfway through. Allow to cool slightly.

In a skillet, wilt the spinach over medium heat for about 3–4 minutes. Remove from heat, transfer to a colander, and squeeze out excess moisture.

In a mixing bowl, whisk together 2 large eggs, 1 yolk, double cream, Parmesan, nutmeg, and black pepper until smooth.

Roll out the pastry to about 3mm thick, line tart tins, trim excess, and chill for 15 minutes. Blind-bake with parchment and baking beans for 15 minutes until lightly golden.

Remove tart shells from the oven, distribute wilted spinach into each shell, layer roasted pumpkin on top, then crumble Gorgonzola evenly over.

Pour custard mixture over the filled tarts until just full. Season with black pepper. Bake for an additional 25–30 minutes until custard is set and tops are golden brown.

Allow tarts to cool for about 10 minutes before lifting them out and resting on a wire rack. Serve warm.