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Keep around 250g pumpkin for slices for the top of the torta. Roast the rest cut face down on a baking tray with parchment at 180c for 40 mins until very soft.
Allow to cool completely. Remove the flesh and smash it up with a fork or whizz it through a food processor.
For the pie filling, add the ricotta, parmesan, then check the seasoning. Mix in the egg.
Weigh out ice water and vinegar. Set aside in fridge until ready to use.
Weigh out flours, salt and herbs. Mix with paddle until all combined.
Add in cubed butter and mix on a low speed until the butter is in irregular sized pieces.
Add the olive oil and paddle until well distributed.
Add in your cold water/vinegar and mix until it looks hydrated.
Roll the pastry out to be 40cm long and perform a double fold.
Chill in the fridge for 1 hour before using.
Divide the pastry into ⅓ and ⅔. Reserve the smaller piece in the fridge.
Roll out the pastry and spread the pumpkin mixture out evenly.
Layer thinly sliced pumpkin on top of the pumpkin ricotta mix and grate a layer of parmesan.
Roll out the other sheet of pastry and lay it on top of the pumpkin.
Egg wash the top and decorate with small sage leaves.
Chill in fridge for 1 hour or in the freezer for 20 minutes before baking.
Pre-heat oven to 200c fan, then turn down to 175c fan and bake for 40-50 minutes until golden.