Miso Pumpkin Sauerkraut Tartlets (Druckversion)
Flaky tartlets filled with pumpkin, miso, sauerkraut, and cheese for a unique, savory fusion starter.
# Zutaten:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons cold unsalted butter, cubed
04 - 3 to 4 tablespoons cold water
→ Filling
05 - 1 cup pumpkin purée (unsweetened)
06 - 2 tablespoons white miso paste
07 - 1/2 cup heavy cream
08 - 2 large eggs
09 - 1/2 cup sauerkraut, well-drained and roughly chopped
10 - 1 small shallot, finely diced
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
→ Topping
14 - 1/4 cup grated Gruyère or Emmental cheese
15 - Finely chopped fresh chives (optional)
# Anleitung:
01 - Combine flour and salt in a mixing bowl. Add cold, cubed butter and rub it in with fingertips until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough just comes together. Shape into a disk, wrap, and refrigerate for 20 minutes.
02 - Heat oven to 375°F (190°C).
03 - Roll chilled pastry dough to 1/8 inch thickness. Cut out circles sized to fit six 4-inch tartlet pans. Press dough firmly into pans, trim the excess, and prick bases with a fork. Line with parchment and fill with baking weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes.
04 - Heat olive oil in a skillet over medium heat. Sauté diced shallot until soft, about 2 minutes. Add sauerkraut and cook for an additional 2 minutes. Remove from heat.
05 - In a bowl, whisk together pumpkin purée, white miso paste, heavy cream, eggs, ground black pepper, and nutmeg until smooth and homogenous.
06 - Evenly distribute the sauerkraut mixture among the pastry shells. Spoon the pumpkin-miso custard over the sauerkraut, and sprinkle each tartlet with grated Gruyère or Emmental cheese.
07 - Bake tartlets for 20 to 25 minutes, or until the filling is set and the tops appear lightly golden. Allow to cool slightly before removing from pans.
08 - Top tartlets with finely chopped fresh chives if desired. Serve warm or at room temperature.
# Additional Tips::
01 -
- Bold fusion of umami-rich miso and tangy sauerkraut
- Delicate flaky crust encases a creamy pumpkin filling
02 -
- This recipe contains wheat (gluten), eggs, dairy, and soy
- Check miso and sauerkraut labels for possible additives and allergens
03 -
- Chill the dough thoroughly for the flakiest crust
- Drain sauerkraut well to avoid soggy tartlets