Savory Pumpkin Tart with Parsley Salad and Roasted Seeds

Halve the pumpkin, peel it, and remove the seeds (save the seeds for later). Cut the pumpkin into cubes of approx. 1 cm. Preheat the oven to 210 °C. Spread the pumpkin cubes on a baking sheet lined with parchment paper, spray with olive oil, salt, and roast for 25 minutes.

For the dough, briefly process 250 g flour, 75 g diced butter, 100 g sour cream, 1 egg, and 1 tsp salt in a food processor until a sticky dough forms. Briefly knead the dough on a floured surface, wrap it in cling film, and chill for at least 30 minutes.

Roll out the dough on a floured surface larger than the mold. Line a quiche mold greased with baking release spray, pulling up an edge. Let it firm up briefly in the refrigerator.