Grease and line a baking tray with nonstick baking paper. On a lightly floured surface, roll the pastry into a 12 inch x 6 inch rectangle and transfer onto the tray. Use a sharp knife to score a smaller rectangle within the pastry, leaving roughly a 1 inch border at the edge. Prick the base with a fork and chill for 10 minutes.
Parboil the pumpkin in a large saucepan of boiling, salted water for 10 minutes.
Preheat the oven to 200°C.
Strain the pumpkin and allow it to cool to one side for a few minutes. Arrange the pumpkin, goat's cheese and black olives in the inner rectangle on the pastry. Drizzle with the olive oil then sprinkle the rosemary leaves on top.
Season and bake for 20-25 minutes until the pastry border if golden and risen. Remove and allow to sit for a few minutes before cutting and serving.
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Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.