Savory Pumpkin Tart with Parsley Salad

Halve, peel, and deseed the pumpkin. Set the seeds aside for later. Preheat the oven to 210 °C top/bottom heat. Cut the pumpkin into approx. 1 cm cubes, spread them on a baking sheet lined with baking paper, spray with a little olive oil, season with salt, and roast for approx. 25 minutes.

For the dough, quickly knead 250g flour, 75g cold cubed butter, 100g sour cream, 1 egg, and a pinch of salt into a smooth, slightly sticky dough (ideally in a food processor). Wrap in cling film and let rest in the fridge for at least 30 minutes.

Roll out the dough on a floured surface to be slightly larger than the tin. Grease a quiche tin with olive oil, place the dough inside, and pull up the edges. Prick the base several times with a fork and blind bake in the oven preheated to 180 °C for approx. 10 minutes.