Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme

Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme | © 2011 | | © 2011 |


  • Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.
  • Inspired by Gordon Ramsay Recipes
  • Whole Grain Spelt Hazelnut PastryFilling
  • 100 g Whole grain spelt flour
  • 100 g Ground hazelnut
  • Pinch of fine sea salt
  • 80 g Unsalted butter
  • 2 Large egg yolks
  • 1–2 tbsp Cold water
  • 200 ml Whipping cream
  • 10 Sage leaves, snipped
  • Few lemon thyme sprigs, plus extra leaves to sprinkle
  • Sea salt and freshly ground black pepper
  • 300 g Pumpkin purée
  • 2 Large eggs, lightly beaten
  • 3 tbsp Freshly grated Parmesan
  • To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
Read the whole recipe on Angie's Recipes