Preheat the oven to 220°C (200°C fan oven) Gas Mark 7. Peel the squash, then slice into 1.5cm-thick rounds and rings – removing the seeds as you go. Spread on a baking tray, drizzle over half the oil and some seasoning and bake for 18-25 minutes until tender.
Meanwhile, unroll the pastry, leaving the pastry paper as parchment underneath. Score a 1cm border all around the edge. Prick all over the middle with a fork and bake for 15 minutes underneath the squash.
Mash together the feta and ricotta with some freshly ground black pepper. Once the pastry and squash are done, press the pastry middle of the tart back down with a spatula. Spread the ricotta mixture over the pastry, keeping within the border, then arrange the roasted squash over the top and scatter with the pine nuts. Bake for a further 10-15 minutes until the pastry is golden and crisp.
Serve immediately, or at room temperature, dotting over teaspoons of the pesto, then scattering over some rocket. Eat with the rest of the rocket leaves.