Pumpkin Tart with Braised Parsnips and Wild Herb Salad

Knead flour, pinch of salt and butter together until a finely grated dough is formed. Then add lukewarm water until a smooth dough is formed. Meanwhile, prepare the filling by briefly sweating the onion with chopped ginger, add the pumpkin and slowly stew with the curry in its own juice until soft. Add the leek cut into strips, season to taste and briefly saute again. Now roll out the dough with a pasta machine or a pasta walker and press it into the tart molds. Pour in the pumpkin and leek filling and pour over the egg and cream mixture (royal). Sprinkle with pumpkin seeds and hard cheese and bake in the oven at 180 ° C until crispy. Arrange on the braised parsnips and finish with wild herb salad or Vogerlsalat. For the braised parsnips: Peel the parsnips and cut into thin long strips. Cover with butter, salt, thyme and a little veal stock or water (over low heat) and braise until soft, then mount with cold butter or use cornstarch to make a light binding.

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