THENGREDIENTS X 6:
1 roll of ready-made puff pastry
300 g pumpkin pulp
2 shallots
2 eggs
1 tablespoon of grated Grana Padano
1 roll of semi-seasoned goat cheese
1 sprig of rosemary
bay leaves, sage leaves, nutmeg
extra virgin olive oil
salt and pepper
Method
Cut the pumpkin into small pieces and place it in a pan greased with oil with the chopped aromatic herbs. Bake it in the oven at 200° for 20 minutes. Let it cool, remove the herbs and blend it with 4 tablespoons of oil until it becomes a cream; pour it into a bowl and let it cool.
Add the separately beaten eggs, the parmesan cheese and the nutmegseason with salt and stir to mix all the ingredients. Cut out 6 discs from the puff pastry useful for lining the bottom and sides of 6 single-portion molds buttered and dusted with breadcrumbs. Arrange a disk of goat cheese on the pasta and cover with the pumpkin cream.
Bake in the oven at 180° for 20/25 minutes. Take the tartlets out of the oven and, once they have cooled down, garnish them with more slices of goat cheese, ground pepper and rosemary and sage leaves.
The decorative idea
Pumpkin, goat cheese, fragrant herbs. The season is canonical, the set up less. The geometric, “cold” design cutlery and backsplashes play in contrast with the rustic tartlets, which nonchalantly are still presented in the moulds, as if they have just come out of the oven. If you like the somewhat alienating effect, repeat.
ON THE TABLE: DEDAR wallpaper, WFTB hexagonal risers, TESCOMA stencils, SAMBONET cutlery.
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