Preheat your oven to 180°C (356°F). Roll out your shortcrust pastry and fit it into a tart pan, gently pressing it into the corners. Prick the base with a fork to prevent bubbling. Pre-bake for 10 minutes until golden, then set aside to cool.

Melt a tablespoon of butter in a skillet over medium heat. Add the diced pumpkin and chopped leek, sauté for 8–10 minutes until softened. Remove from heat and let cool to room temperature.

In a bowl, whisk together cream, three eggs, grated cheese, and parsley, seasoning with salt, pepper, and nutmeg until creamy.

Fold the cooled pumpkin and leek mixture into the custard mixture until evenly coated.

Pour the filling into the pre-baked pastry, smoothing it out. Sprinkle feta cheese over the top.

Bake for approximately 40 minutes until the filling is set and the top is golden. Cover edges with foil if they brown too quickly.

Prepare olive spiders by cutting olives in half and arranging them on top of the cooled cake. Slice and serve warm or at room temperature.