Place butter in a small saucepan. Melt over low heat and continue to cook until butter begins to brown and smells caramelized about 5-7 minutes.

As the butter begins to brown, add sage and cook 1 minute more.

Remove from heat and add to leek and pumpkin bowl. Toss to coat and add salt and pepper to taste.

Remove dough from fridge.

Sprinkle work surface with flour and roll out dough into a circle about 20 inches wide (you can also make mini versions of the tart and follow the same method but

make circles from small chunks of dough about 8 inches wide).

Make dough: In a large bowl, combine flour, salt, and sugar.

Add butter and rub into flour using your fingertips or a pastry blender. Butter should be in tiny pieces but still visible.

Sprinkle with ice water and gather into a rough ball. Add more water if necessary.

Form dough into a flat disk, cover and refrigerate for 30 minutes to an hour.

For filling: Remove coarser green tops and root ends of leeks.

Slice in half lengthwise and run layers under cool water to remove dirt.

Chop into half moons about 1/4 inch thick.

Heat oil in a large skillet over medium-high heat. A

dd leeks and about 1/2 tsp salt and sauté, stirring often, until leeks are tender and translucent.

Remove from heat and place in a large bowl with pumpkin slices.

Pickup dough and place on a large baking sheet - it will overhang but centre the circle on the sheet. Spread feta into the centre of the dough circle so that it spreads to a circle about 8 or 10 inches wide.

Top with leek/pumpkin mixture.

Fold sides of dough inwards on top of filling, leaving the centre of the filling exposed - creating a rough tart shape. Beat an egg and brush crust with egg. Put in a 400 degree preheated oven for about 45 minutes or until crust is nicely browned and filling is tender and browned.

Serve hot!