Method

• Preheat oven to 200°C.  Line 2 oven trays with baking paper.
• Using a large knife, slice the pumpkin lengthways to get a 1.5-2cm thick slice of pumpkin, keeping the rounded shape. Reserve remaining for another use. Transfer onto 1 prepared tray, drizzle with 1 Tbsp of the oil and scatter over ½ tsp of dried herbs, and season. Bake for all for 10 minutes.
• Meanwhile, place remaining vegetables on to the second tray. Drizzle with vinegar, remaining oil and dried herbs. Once pumpkin has cooked for 10 minutes, add these additional vegetables to the oven and cook both trays for a further 10 minutes. Set aside to cool until pumpkin is cool enough to handle.
• Place rolled-out pastry on a large sheet of baking paper. Sit pumpkin slice on top. Use a small sharp knife to cut a border around the pumpkin, 2cm from the edge. Cut a small stalk shape from the pastry offcuts. Reserve remaining pastry for another use. Transfer tart and stalk to an oven tray. Top tart with partially cooked zucchini and capsicums. Bake for 16 minutes.
• Remove the tray from the oven, remove stalk and set aside. Scatter tart with feta, followed by tomatoes and partially cooked leeks. Return to the oven and cook for 8 minutes or until tomatoes have just burst and pastry is golden.
• Transfer tart to a serving board. Place burrata on top, drizzle with extra oil and season. Dollop a little pesto on top then scatter over basil. Serve immediately.