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!

Ingredients

  • 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

Directions

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!


Check other Good King Henry and Lamb’s quarters recipes


PUMPKIN & GOOD KING HENRY TARTLETS

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