I love these tartlets, they are smooth and their taste is and sweet and juicy at the same time..i need to make some other to tell you more…they’re just finished a few hours ago. I hope yuo’ll enjoy them!


  • 1 piece of (pre-made) Tart pastry
  • 200g Good King Henry (Chenopodium bonus-henricus)
  • 400g Raw Pumpkin (Marina Di Chioggia)
  • 1 egg
  • 1 small onion (or leek)
  • 1 goat-cheese
  • 2 tablespoons of Parmesan cheese
  • 1 tablespoon marjoram
  • ¼ teaspoon Nutmeg
  • Olive oil
  • Salt


Preheat your oven to 356°F (180°C)

Boil Good King Henry in salted water, squeeze the water out and chop. Cook for some minutes in a large frying pan with oil and onion.

Cook the pumpkin in oven or microwave, enough to chop it easily.

Put both of them in a large mixing bowl and mix with all the other ingredients. Beat until combined (to speed up the process you can use a food processor with dough blade. Chopping blades could make a veggie puree, which I don’t recommend for vegetables tarte).

Spoon the filling mixture into each tart pastry shell. Arrange the shells on the baking pan and bake for 15-20 minutes, or until the edges are golden brown and the filling is set. Serve immediately or freeze, in an airtight container.

That’s it!

Pumpkin & Good King Henry tartlets

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