Pumpkin tart with parsley salad and crispy seeds

Start with the pumpkin – cut it in half and peel it. Scoop the seeds into a bowl and set them aside. Preheat the oven to 210 °C and line a baking sheet with baking paper. Cut the pumpkin into slices about one centimeter thick, then into cubes. Spread them in a single layer on the baking sheet, spray with olive oil spray, season with salt, and bake for 25 minutes.

Prepare the dough, ideally in a food processor. Add the spelt flour, softened cubed butter, 100g of sour cream, one egg, and a teaspoon of salt. Mix briefly until you get a sticky dough. Transfer it onto a floured surface, wrap it in cling film, and refrigerate for at least 30 minutes.

Once the pumpkin is baked, let it cool. Roll out the dough between two sheets of cling film until you get a circle large enough to cover the bottom and sides of the tart tin. Transfer the dough into the greased tin, press it well into the edges, remove the film, and place it back in the refrigerator for a short while.