Merken Savory tartlets featuring a creamy miso-pumpkin filling with tangy sauerkraut, all nestled in a flaky pastry crust. These tartlets are perfect for anyone looking for a unique appetizer or light lunch that stands out from the crowd.
The first time I made these tartlets, I was skeptical about combining sauerkraut with pumpkin, but the results were memorable: every bite was a delightful surprise at our weekend brunch.
Ingredients
- All-purpose flour: 1 1/4 cups (160 g)
- Salt: 1/2 tsp
- Unsalted butter: 8 tbsp (115 g), cold, cubed
- Cold water: 3, 4 tbsp
- Pumpkin purée (unsweetened): 1 cup (225 g)
- White miso paste: 2 tbsp
- Heavy cream: 1/2 cup (120 ml)
- Eggs: 2 large
- Sauerkraut: 1/2 cup (70 g), well-drained, roughly chopped
- Shallot: 1 small, finely diced
- Olive oil: 1 tbsp
- Ground black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Grated Gruyère or Emmental cheese: 1/4 cup (25 g)
- Fresh chives: finely chopped (optional)
Instructions
- Make the pastry:
- In a bowl, combine flour and salt. Add cold butter and rub in with fingertips until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, until dough just comes together. Form into a disk, wrap, and chill for 20 minutes.
- Preheat oven:
- Set oven to 375°F (190°C).
- Prepare tartlet shells:
- Roll out pastry to about 1/8 inch (3 mm) thick. Cut out circles to fit six 4-inch (10 cm) tartlet pans. Press dough into pans and trim edges. Prick bases with a fork.
- Blind baking:
- Line pastry with parchment and fill with baking weights. Blind bake for 10 minutes. Remove weights and parchment, bake 5 minutes more.
- Cook the filling base:
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté shallot until soft, about 2 minutes. Stir in sauerkraut and cook 2 minutes more. Remove from heat.
- Mix the custard:
- In a bowl, whisk together pumpkin purée, miso paste, cream, eggs, black pepper, and nutmeg until smooth.
- Fill and top tartlets:
- Divide sauerkraut mixture evenly among tartlet shells. Spoon pumpkin-miso filling on top. Sprinkle with grated cheese.
- Bake:
- Bake tartlets for 20, 25 minutes, until filling is set and tops are lightly golden. Cool slightly before removing from pans.
- Garnish and serve:
- Garnish with fresh chives if desired. Serve warm or at room temperature.
Merken These tartlets have become a favorite for my family gatherings. My sister always requests them for our Sunday lunches, saying they remind her of autumn in every bite.
Serving Suggestions
Pair these tartlets with a light green salad and a glass of dry Riesling or Grüner Veltliner for a balanced meal.
Recipe Variations
Substitute sweet potato purée for pumpkin if you want a sweeter twist. Use a gluten-free flour blend for a gluten-free version of the pastry.
Nutritional Information
Each tartlet has about 270 calories, 17 g total fat, 22 g carbohydrates, and 7 g protein.
Merken Serve these tartlets warm for the best flavor. Their unique blend of savory and tangy notes will impress your guests.
Fragen rund um das Rezept
- → Can I substitute the pumpkin purée?
Yes, sweet potato purée makes an excellent alternative for similar texture and flavor.
- → Is it possible to make these gluten-free?
Using a gluten-free flour blend for the pastry works well; adjust water as needed for dough consistency.
- → Which cheese works best for topping?
Gruyère and Emmental both melt well, offering nutty and mild flavors to complement the tartlets.
- → Can I prepare the tartlets in advance?
They can be baked ahead and served warm or at room temperature; store in the fridge and reheat gently.
- → What beverage pairs well with these tartlets?
Dry Riesling or Grüner Veltliner complement the flavors and offer refreshing acidity.
- → How do I ensure the crust stays flaky?
Chill your pastry dough before rolling, and avoid overworking to maintain a light, crisp crust.