Savory Carrot-Topped Pumpkin Tart

Name: Savory Carrot-Topped Pumpkin Tart
Ingredients: 1 small baking pumpkin such as a sugar pumpkin; ¼ cup raw pepito-style snacking seeds (not the raw seeds from your pumpkin); 2 large eggs, at room temperature; ½ cup whole milk; 1 pinch cayenne pepper (optional); fine, dried breadcrumbs; 1 cup unbleached all-purpose flour; 3 sprigs fresh marjoram; 3 sprigs fresh thyme; salt and pepper as needed; 4 tablespoons unsalted butter at room temperature, plus 2 tablespoons for carrots; 1 tablespoon water, plus 3/4 cup for carrots; 2 large egg yolks; 2 tablespoons olive oil; 2 leeks, halved lengthwise, cleaned and roughly chopped; 1 cup parmesan cheese, finely grated; 2 teaspoons marjoram leaves, chopped; 1 teaspoon carrot tops, chopped; 2 teaspoons thyme leaves, chopped; 4 small carrots, peeled and sliced into ¼‑inch thick rounds

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Ingredients

1 small baking pumpkin such as a sugar pumpkin
¼ cup raw pepito-style snacking seeds (not the raw seeds from your pumpkin)
2 large eggs, at room temperature
½ cup whole milk
1 pinch cayenne pepper (optional)
fine, dried breadcrumbs
1 cup unbleached all-purpose flour
3 sprigs fresh marjoram
3 sprigs fresh thyme
salt and pepper as needed
4 tablespoons unsalted butter at room temperature, plus 2 tablespoons for carrots
1 tablespoon water, plus 3/4 cup for carrots
2 large egg yolks
2 tablespoons olive oil
2 leeks, halved lengthwise, cleaned and roughly chopped
1 cup parmesan cheese, finely grated
2 teaspoons marjoram leaves, chopped
1 teaspoon carrot tops, chopped
2 teaspoons thyme leaves, chopped
4 small carrots, peeled and sliced into ¼‑inch thick rounds