Rub the flour and chilled butter together with a pinch of salt until the texture turns fine and sandy. Add a little cold water, just enough to bring it together into a soft dough. Shape gently, wrap, and chill until firm and well rested.

Lightly coat the pumpkin slices with olive oil and arrange them in a single layer. Roast until tender, with lightly caramelised edges, then set aside to cool.

Place the spinach into a warm pan and allow it to collapse in its own steam. Once softened, drain well and press out any excess moisture until dry and concentrated in flavour.

Combine the eggs, extra yolk, cream, Parmesan, and a fine grating of nutmeg. Whisk until smooth and cohesive, seasoning lightly to taste.

Roll the pastry thinly and line six tart tins. Chill briefly to help it hold its shape, then blind-bake until lightly golden and set.

Divide the spinach evenly between the cases, seasoning gently. Layer over the roasted pumpkin, then scatter with small, delicate pieces of Gorgonzola.

Pour the custard carefully into each tart and finish with freshly ground black pepper. Bake until just set, with a soft centre and a lightly golden surface.

Allow the tarts to rest briefly before serving, giving the custard time to settle and the flavours to fully develop.