Pumpkin and cheese puff pastry tartlets {vegan}
Voilà voilà, le temps est arrivé pour moi de revenir par ici avec une recette pour le réveillon du nouvel an ! Pas de prise de tête pour le réveillon, voilà une petite recette qui en jette et qui pourtant est toute simple, des tartelettes feuilletées courge et fromage. Alors au choix, on peut les servir soit en entrée soit en plat, à ce moment là doublez les quantités et servez-les avec une belle salade de mesclun et mangez-les avec un verre de cidre ou de kombucha. Cette année on faite péter les pickles d’oignons rouges fait maison parce de un c’est hyper simple à faire et de deux, it is eaten with everything (You can divide the quantity by two, If you want to do less !).
It's full of colors and it makes you want,
In winter there are not only vegetables with sad colors, on the contrary ! For vegetable cheese, I recommend a soft cheese, we find a lot now, But if you don't want a vegan version it's up to you ! Here we devoured them with pleasure, Even our elder ate two while usual squash is not too much for her (The little touch of maple syrup is surely for something !). I wish you to spend a great holiday season and I tell you very quickly for The kings' cake (or not !). In any case if you with recipes there are quite a few here and for all tastes that it is galette or brioche !
Pumpkin and cheese puff pastry tartlets {vegan}
POUR 4 PEOPLE
- 200 g of squash (here butternut)
- 1 Puff pastry lowered
- 50 g of green vegetable cheese (here "blue")
- 30 g pumpkin seeds
- parsley leaves
- 2 tablespoons of olive oil
- 1 maple tablespoon
- 1 teaspoon of sesame oil
- 1/2 teaspoon of powdered fennel
- 1/2 teaspoon of thyme
- Salt and pepper
For onion pickles
- 250 ml of water
- 250 ml of apple cider vinegar
- 70 grams of sugar
- 20 g de sel
- 2 large red onions
- Start by preparing your pickles a few hours or days before. For that, Chop your onions then put them in a sterilized glass jar. Bring the water to a boil, the vinegar, sugar and salt then pour over the onions. Close the lid and let cool before keeping cool.
- Cut the squash into thin slices, pour 4 tarts you will need approximately 12 half slices (It's up to you according to the size of your squash).
- Mix the olive oil together, sesame oil, Maple syrup, thyme, The fennel then salt and pepper.
- Coat the squash with this mixture.
- Cut 4 Rectangular tarts in the low puff pastry, Then arrange the squash.
- Bake at 200° for 18-20 minutes.
- Once the tartlets have been cooked, Add on pieces of cheese, Onion pickles, squash seeds and a little fresh parsley.
