Take two of the baking trays and transfer the sliced onion and leeks to one tray, spreading evenly and then the cubed pumpkin onto the other

Combine the olive oil, garlic and seasoning in a small mixing bowl and drizzle the oil mixture over both trays of vegetables.

Roast for 10-20 minutes or until golden and tender.

Remove the dough from the fridge and place on a lightly floured surface. Cut into 4 equal pieces and roll each piece into a circle, approximately 5mm thick.

Transfer the rolled-out dough onto the remaining two baking trays, then divide the roasted vegetables between each circle of pastry, leaving a gap around the edges.

Add the sage leaves onto a chopping board and lightly brush with oil, then place the leaves onto the roasted vegetables.

Top each tart with the goat’s cheese then carefully fold the edges up and over the vegetable mixture, leaving the centre open.

Combine the beaten egg and water to make the egg wash and then brush over the pastry.

Bake for 20 minutes and then serve.

To batch cook, make two separate batches of pastry and refrigerate. Prepare double the amount of vegetables, working in batches so as not to overload the processor.

Once the vegetables are roasted allow to cool completely, assemble the pies and transfer to the freezer, uncovered, on trays until frozen.

Once frozen remove from the trays, wrap in a layer of parchment, then a layer of foil and freeze until required.

The tarts will keep in the freezer for 3 months.