Summary

Ingredients

• 250 g flour
• 160 g butter, cold
• 1 egg (s)
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 tablespoon milk
• 300 g pumpkin meat
• 0.5 ½ onion (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 2 tablespoon butter
• salt
• pepper
• 4 tablespoon parmesan, grated
• 12 sage leaves
• Oil, for deep-frying
• 8 slices Parma ham

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Instructions

1. Make a shortcrust pastry out of flour, cold butter, egg, salt, sugar and milk (knead all ingredients quickly with the food processor). Then let the dough rest for about an hour in cling film in the refrigerator.
2. In the meantime, prepare the pumpkin cream. Peel and core the pumpkin and cut into small cubes. Finely chop the onion and the clove of garlic. Melt two tablespoons each of olive oil and butter in a saucepan and add the vegetables, a little salt and pepper from the mill. Cook until the vegetables are cooked through and the liquid is reduced. Take the pot off the stove and let the mixture cool down in it. Then puree with the hand blender.
3. Now add the third tablespoon of olive oil and the parmesan. The puree should be very creamy, possibly stir in a little butter.
4. Roll out the tartlet dough thinly and bake in small molds five to six centimeters in diameter for about 15 minutes at 170 degrees.
5. Remove the tartlets and let them cool, then put the pumpkin cream in a piping bag and fill the tartlets.
6. Pluck the fresh sage leaves, wash and dry well and deep-fry (quickly in 180 degree hot oil) and place on kitchen paper to drain. A crispy sage leaf is put into each tartlet and a mini-mini roll of Parma ham is added.
7. The tartlets can be frozen well.