1. Using a knife, cut a cross on the bottom of tomatoes. Then place the tomatoes in a bowl of boiled water for +/- 1 minute.

2. Then immediately place them in a bowl of ice water. Take them out and peel off the skin. 

3. Cut the tomatoes into very fine pieces. Drain the finely chopped tomatoes in the sieve.

4. Pour a generous dash of olive oil into a pan and fry the capers and finely chopped sun-dried tomatoes for +/- 5 min.

5. Meanwhile, also cook the egg (6 - 7min).

6. In a bowl, mix the tomato together with mustard, 1 tbsp olive oil, fried capers and sundried tomato, 2/3 parmesan cheese and some salt and pepper.

7. Place the serving ring on a plate. Put ½ of tomato inside and flatten with a spoon. Remove the serving ring. Do the same for the 2nd plate.

8. Top each tartare with half an egg. Top with some Parmesan cheese, fresh pepper, and olive oil.

1. Fry the bread slices in a pan with some olive oil. In another pan, briefly fry the pumpkin seeds without olive oil. 

2. Put the ricotta in a bowl together with a splash of olive oil, salt, and pepper. Mix with a mixer for +/- 5 minutes.

3. Spread the whipped ricotta over the bread. Then spread 1 tbsp apricot jam per slice on top.

4. Finish with the baked pumpkin and mint pieces. You can add some extra olive oil optionally.