Preheat your oven to 400°F (200°C) for a golden, flaky crust.

Roll out the chilled puff pastry and press it into the tart pan, pricking the bottom with a fork.

Sauté chopped onion and minced garlic in olive oil until translucent, then add sliced cremini mushrooms until golden brown.

In a bowl, combine the pumpkin puree, ricotta, half of the Parmesan, and the eggs until blended. Fold in the sautéed vegetables.

Pour the filling into the pastry and sprinkle the remaining Parmesan on top.

Bake for 30 to 35 minutes, until the crust is golden and the filling is set.

Cool for about 10 minutes and garnish with toasted pumpkin seeds before serving.