Pumpkin Tartlets with Kale Pesto
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 40, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 3 G., fiber 0 G., cholesterol 0 mg, sodium 38 mg, sugar 0 G.
Calories 40, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 3 G., fiber 0 G., cholesterol 0 mg, sodium 38 mg, sugar 0 G.
These delicious puff pastry tartlets with roasted pumpkin, pesto, and melty cheese are a perfect treat for any holiday. The kale, pecan, and roasted garlic pesto sauce can be made ahead of time and refrigerated. Assemble and bake the tartlets just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a small kabocha squash, peeled and diced (about 2 cups)
- 3 cloves garlic, unpeeled
- 1 tbsp. l. coconut oil
- 3 tablespoons pecans
- 2 cups small kale (or chopped regular kale)
- 1/4 cup extra-virgin olive oil
- 30 frozen mini filo pastry tartlets (thawed)
- Grated Gruyere or Comté cheese, for sprinkling
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Recipes with similar ingredients: kabocha pumpkin, pecans, coconut oil, filo dough, kale
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Toss the pumpkin, garlic, and coconut oil on a rimmed baking sheet and season with 1/4 teaspoon salt and black pepper. Bake, stirring once, until the pumpkin is tender and golden brown, about 15 minutes.
- Pesto:
Peel the roasted garlic. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to form a paste; transfer to a food processor. Add the pecans and process until finely ground. Add the kale and 1/4 teaspoon of salt and process. With the food processor running, gradually add the olive oil and process until smooth. The pesto can be made a day ahead, covered, and refrigerated until ready to use. - Place the tartlets on a baking sheet. Add about 1 teaspoon of pesto to each tartlet, then top with 1-2 slices of roasted pumpkin and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes. Serve the tartlets warm.
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