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
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.
Check other Good King Henry and Lamb’s quarters recipes