Pumpkin and porcini mushroom tartlets {without milk}

L’automne froid et humide s’est clairement installé sans annoncer sa venue, oui parce bon j’aurais bien pris un peu de rab d’été moi, genre été indien. Mais bon parmi les réjouissances d’automne il y a clairement, en tête pour moi, la cueillette de champignons des bois. J’ai la chance depuis toute petite d’habiter Grenoble et d’aller ramasser des champignons à chaque automne, j’ai depuis former Monsieur, et les filles y prennent aussi un grand plaisir. Parmi nos champignons préférés, les cèpes ont une place particulière, so this time I wanted to offer you an autumn recipe idea that changes a little, pumpkin and porcini mushroom tartlets.

These tartlets are a concentrate of autumn,

and taste pleasure, I admit that eating my first squash of the season like that made me very happy ! Well ok the first squash is always nice, it won't be the same thing at the end of the season at the end of the 256 th !!! In the meantime we enjoy, and we don't hesitate to try this little recipe in a tartlet version like here, mini tartlets for an aperitif or large tart to share (varying the cooking time of course !).

Pumpkin and porcini mushroom tartlets {without milk}

POUR 8 TARTS

300 g of porcini mushrooms
1 mini potimarron
25 cl of soy cream
2 eggs
1 shallot
You thyme
Salt and pepper
Neutral vegetable oil

FOR THE DOUGH

250 g T80 flour
5 tablespoons of oil
50 ml of water
1/2 little spoon of salt

For the dough, put the flour in the salad bowl, make a well and add the oil. Work the dough by hand or in a robot fitted with a blade then add water gradually and as needed.. Make a ball and reserve.
Cut the pumpkin into medium-sized cubes and cook it 20 minute steam.
During this time, beat the eggs together, cream, salt and pepper and set aside.
Clean the porcini mushrooms by scraping them then cut them into pieces, finely chop the shallot
Put a drizzle of oil in a pan and add the chopped shallot, bring back 3 minutes over medium heat, stirring then add the mushrooms and thyme. Sauté over high heat for 5 minutes.
Once the pumpkin is cooked, crush it then mix it with the cream/egg mixture then add half of the mushrooms and mix.
Preheat the oven to 180°.
Roll out the dough and go for it 8 tartlet molds.
Pour the pumpkin/mushroom preparation into the tartlet molds.
Bake 20 minutes.
5 minutes before the end of cooking, add the rest of the mushrooms on top of each tartlet.
Enjoy hot.