Place the flour, salt, butter, and cheeses in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and process until the pastry comes together. Wrap the dough in plastic wrap and refrigerate for 1 hour or until firm.

Preheat oven to 200?C (400?F). Place the pumpkin on an oven tray lined with non-stick baking paper. Drizzle with oil, sprinkle with salt and pepper, and cook, turning halfway, for 25?30 minutes or until golden brown. Set aside.

Reduce oven temperature to 180?C (350?F). Grate the pastry and press into the base and sides of a 5 cm-deep, 23 cm round loose-bottomed pastry tin. Prick the base with a fork, line with non-stick baking paper and fill with baking weights or uncooked rice. Place on a large oven tray and cook for 25 minutes. Remove the weights and paper and cook for a further 5?10 minutes or until the pastry is lightly golden.

Place the eggs, cream, milk, parmesan, salt, and pepper in a large jug and whisk to combine. Place the pumpkin and provolone in the tart shell. Pour over the egg mixture and top with the sage. Cook for 50?55 minutes or until golden brown and set. Set aside to cool slightly before removing from the tin to serve.