Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.
Inspired by Gordon Ramsay Recipes

Whole Grain Spelt Hazelnut PastryFilling
  • 100 g Whole grain spelt flour
  • 100 g Ground hazelnut
  • Pinch of fine sea salt
  • 80 g Unsalted butter
  • 2 Large egg yolks
  • 1–2 tbsp Cold water
  • 200 ml Whipping cream
  • 10 Sage leaves, snipped
  • Few lemon thyme sprigs, plus extra leaves to sprinkle
  • Sea salt and freshly ground black pepper
  • 300 g Pumpkin purée
  • 2 Large eggs, lightly beaten
  • 3 tbsp Freshly grated Parmesan
  1. To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
  2. Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, lemon thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.
  3. Roll out the pastry thinly on a lightly floured surface and use it to line twelve 5cm tarlet tins, trimming off the excess pastry. Place on a baking tray and chill for an hour.
  4. Preheat the oven to 180C/350F. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170C/340F.
  5. Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée, beaten eggs and freshly grated Parmesan. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a few lemon thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set. Let the tartlets cool in the tins before unmoulding.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

84 comments:

Treat and Trick 15/10/11 07:42

Never tried spelt flour in baking but yours turned out fantastic! Great clicks as always...

[Reply]
foodie @ Tasting Spot 15/10/11 07:48

i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

[Reply]
Sonia (Nasi Lemak Lover) 15/10/11 08:32

wow, very golden in colour, must be very good.

[Reply]
Belinda @zomppa 15/10/11 09:09

These are so awesome! I love egg tarts and these remind me of them...hmm...potluck....

[Reply]
Pauline 15/10/11 10:25

Wow! Looks like Chinese egg tarts but better cuz they're pumpkin!!! They look so great! The sage must be an interesting and slightly savory addition.

[Reply]
anne 15/10/11 11:26

Looks like our egg tarts here but I love the color and texture of your crust :) Gorgeous pix as always !

[Reply]
Jeannie 15/10/11 11:30

That looks so delicious and beautiful...I love the color of pumpkin, they are such a nice bright color

[Reply]
Rosa's Yummy Yums 15/10/11 11:38

Gorgeous tartlets! That spelt pastry sounds wonderful and those herbs pair wonderfully well with pumpkin.

Cheers,

Rosa

[Reply]
Carolyn 15/10/11 11:39

You know, I often get way too caught up in pumpkin as a sweet food, and forget that it can be good savoury too. These tarts are just beautiful!

[Reply]
A Spoonful of Yumm 15/10/11 11:52

they look so cute ! love the color

[Reply]
Barbara 15/10/11 12:28

I'm loving all the pumpkin recipes! And the flavors in your savory tarts are wonderful, Angie. I still haven't made anything with spelt flour either.

[Reply]
Three-Cookies 15/10/11 12:50

Looks excellent. Nice to see a savoury pumpkin pie

[Reply]
My Little Space 15/10/11 13:18

YUmmm...these are beautiful. Bet your darling going to love them.
Have a great weekend.
Kristy

[Reply]
OohLookBel 15/10/11 13:33

Your pastry tins are very cute, I want them! And the tarts look incredible, with their rich autumnal orange colour.

[Reply]
Lizzy 15/10/11 13:35

These are just the cutest tartlets...and the pumpkin, thyme and sage combination must taste wonderful!!! Have a great weekend, Angie!

[Reply]
Sam @ My Carolina Kitchen 15/10/11 13:44

You sure have the knack for making everything beautiful Angie. Your fall pumpkin tarts are perfect.
Sam

[Reply]
geni 15/10/11 15:17

Angie, these are perfection. Your tiny, beautiful tarts look like they should be on the cover of a magazine! Can't wait to try them!

[Reply]
JasmyneTea 15/10/11 15:27

I'm always looking for ways to use spelt flour instead of wheat, and this tart looks too good to pass up :)

[Reply]
tartedujour 15/10/11 15:28

Lovely tarts! My kind of food. I love how they capture the essence of the season!

[Reply]
Nammi 15/10/11 15:39

Hi Angie, I am not a big fan of pumpkins but this tart looks beautiful, love that bright orange

[Reply]
Happy Flour 15/10/11 16:17

I love pumpkin, this is sure perfect for my snack.

[Reply]
lena 15/10/11 16:35

i have not had pumpkin in a tart form. This is a lovely treat for friends as i find them looking really attractive and so gorgeous!! this actually reminds me of a sweet potato pie which i have also not tried baking them. Have a nice weekend, angie!

[Reply]
Joy 15/10/11 16:42

That looks wonderful.

[Reply]
sophiesfoodiefiles 15/10/11 16:53

MMMMMMMM,...I so much love your wholemeal spelt pastry & that filling is just divine, dear Angie! Georgous & smashing pictures!

MMMMMMMMM,...What more can I say?

[Reply]
Biren @ Roti n Rice 15/10/11 17:36

These tarts look so pretty and delectable! I am a big fan of all kinds of squashes.

[Reply]
Priya 15/10/11 18:02

Cute looking delectable tarts..

[Reply]
Joanne 15/10/11 18:17

I love tarts of all kind but I'm not sure I've ever seen one like this! I'm pumpkin-obsessed so I can't wait to try this!

[Reply]
Pacheco Patty 15/10/11 19:10

Love your savory take on pumpkin tarts and the spelt hazelnut crust;-). Isn't pumpkin a pretty color and fun to bake with?!

[Reply]
Kris' Kitchen 15/10/11 19:19

You have great looking foods on your site. Your savory pumpkin tarts look wonderful (pumpkin and hazelnut sound really good together). I'm really in the mood for pumpkin these days...must be the season... and your ideas are appreciated.

[Reply]
Lilly 15/10/11 20:42

These are so pretty! Especially the picture with the one already sliced. The bright orange color remind me so much of fall.

[Reply]
kankana 15/10/11 23:23

These looks so cute and bright in color. I never used spelt flour before and I have been thinking for a while now.
Lovely looking tart!

[Reply]
Anne@frommysweetheart 15/10/11 23:45

Oh Angie! These are just gorgeous! And you have such an eye for food styling! Just lovely!

[Reply]
girlichef 16/10/11 00:28

Your little tarts are so beautiful...and of course they sound savory, creamy, and absolutely delicious!

[Reply]
Words Of Deliciousness 16/10/11 02:39

I love the tarts. Beautiful photos

[Reply]
Ah Tze 16/10/11 02:49

At the first look, it is similar as the egg tart here, but I know the texture of the filling is different. Have not had pumpkin in tart before, love the golden yellow!!

[Reply]
Barton 16/10/11 02:52

looks so great I might have to try do a sweet version, thanks for the inspiration

[Reply]
SavoringTime in the Kitchen 16/10/11 03:04

Your tartlets look delicious! I love my lemon thyme plant and should save some leaves before the first frost. Lovely photos!

[Reply]
the food dude 16/10/11 13:36

great combination with the pumpkin, cheese and herbs!

[Reply]
Beth 16/10/11 13:55

I love all these pumpkin recipes I'm seeing. I don't have any spelt flour, but otherwise I might give these a try!

[Reply]
Beth 16/10/11 15:09

Oh my, these look great. I'm excited about the whole grain/sugar free crust...bookmarking this recipe!

[Reply]
lisa is cooking 16/10/11 17:39

The savory flavors sound delicious with the pumpkin, and these are so cute!

[Reply]
Lora 16/10/11 19:37

Perfect little fall tarts. Delicious and so beautiful

[Reply]
Faith 16/10/11 20:57

Your savory little tartlets are gorgeous, Angie! What a lovely seasonal flavor too!

[Reply]
edith 17/10/11 02:11

Never tried spelt flour before. Interesting.

[Reply]
Barbara Bakes 17/10/11 02:29

Tartlets are just so cute, they're irresistible. Love the beautiful color.

[Reply]
Rosita Vargas 17/10/11 03:31

Exquisitas tartaletas muy lindo diseño ,lucen absolutamente bellas,me encantan,abrazos grandes ,hugs,hugs.

[Reply]
Jasna's kitchen creations 17/10/11 03:47

Lovely sunny colour + wonderful nutrition!

[Reply]
Monet 17/10/11 05:39

Thank you for sharing another dose of delicious. I've missed visiting your blog...but I'm glad to be back (and that my arm is on the mend!) I'm sending you love and blessings from Austin.

[Reply]
tigerfish 17/10/11 05:54

Sage, Lemon thyme, savory - I will enjoy pumpkin more than ever!

[Reply]
Ann 17/10/11 06:02

These are just stunning! I love the idea of hazelnuts in the crust as well as spelt. Buzzed this - it's terrific!

[Reply]
Zoe 17/10/11 06:33

They are beautiful! I like your pastry recipe. The spelt and hazelnut meal in the pastry must have given the tart a nice nutty flavour.

[Reply]
Sutapa 17/10/11 07:51

Cute little pasty looks so gorgeous! Vibrant orange color with flavor of lemon and thyme make it irresistible!

[Reply]
cookingvarieties 17/10/11 08:39

hi angie, i imagine the pumpkin enhances both taste and color to your pretty tartlets. lovely photos..

[Reply]
Sharmilee! :) 17/10/11 09:09

Wow cute looking pies...yummy too

[Reply]
grace 17/10/11 10:03

put something in a tart shell, and i automatically like it more. i like the herbs you've used with your pumpkin, angie--lovely work!

[Reply]
Junia 17/10/11 14:34

wow, these look so cute, schmancy, and delicious! love the hazelnuts in the crust!!! :D

[Reply]
Jenn 17/10/11 15:01

Gorgeous little tartlets, Angie! I adore lemon thyme.. I bet these tasted fabulous!

[Reply]
Quay Po Cooks 17/10/11 16:29

The name sound so exotic! I am sure the taste is too!

[Reply]
S.V. 17/10/11 16:47

These tartlets look absolutely perfect. They sound amazing as well.

[Reply]
Rebecca from Chow and Chatter 17/10/11 17:42

love these would be fun for holiday parties

[Reply]
sweetcarolinescooking.com 17/10/11 21:30

Mini is always better...these look delicious! I've been itching to buy some mini tart pans like those.

[Reply]
Juliana 17/10/11 21:32

Angie, these little tarts look so pretty, and I love the idea of using pumpkin and parmesan...yummie!
Hope you have a wonderful week ahead and thank you so much for this beautiful recipe :-)

[Reply]
Ma Whats For Dinner 17/10/11 22:49

i would eat the entire tray!!!!! Amazing!

[Reply]
Katie@Cozydelicous 18/10/11 02:45

I love savory pumpkin dishes and these tarts are so cute! Perfect for holiday parties too!

[Reply]
Food For Tots 18/10/11 03:59

Wow! The tarlets are so beautiful! They resemble egg tarts from the first glance. ;)

[Reply]
Elisabeth 18/10/11 06:42

Angie-your pumpkin tartlets are so adorable, tiny little things, packed with yummy goodness. Love the shape of the little tarts, made with the healthy spelt flour, that finally, I was able to find at our local organic food store.
So much work for your to "blind bake" the tartlets, but it's well worth it to prevent shrinking. Beautiful fall colors, from the pumpkin filling, and amazing photos:DDD
xoxo

[Reply]
noobcook 18/10/11 08:20

They remind me of egg tarts but even more gorgeous. Love the rich orange hue.

[Reply]
Roxana GreenGirl 18/10/11 12:15

these mini pies look so cute! I fell in love baking with spelt and I know i'm gonna fell in love with these pumpkin pies. Delicious!

[Reply]
Catherine 18/10/11 15:48

Dear Angie, These little goodies look perfect to serve for the holiday season. I would love to try them. Blessings, Catherine xo

[Reply]
Gloria 18/10/11 16:02

I love this savoury tartlets, look so cute and delicious! I always love little things! gloria

[Reply]
vianney 18/10/11 20:25

These little bites are amazing!! IU have the same molds and are always looking for new recipes!! Thanks Angie!!

[Reply]
Kelly 18/10/11 21:56

Beautiful tartlets Angie - I love the addition of sage and lemon thyme. Wow, what a flavour combination.

[Reply]
scrambledhenfruit 19/10/11 04:11

These are so cute! With all of the sweet pumpkin treats I've seen recently, it's nice to see a savory one. These would make delicious appetizers. :)

[Reply]
PolaM 19/10/11 04:40

These tartlets look amazing!almost like custard cakes! Have to try them!

[Reply]
Gina 19/10/11 16:53

Love these, I made something similar the other day with butternut squash. I bet they were good with the pumpkin, loving fall and all it's offerings. Hope you are having a great week.
-Gina-

[Reply]
Dee at Deelicious Sweets 19/10/11 22:55

These are so cute! I have never made a Gordan Ramsey recipe. I'm intrigued! I would love for you to link these beauties up to my pumpkin blog hop! http://deelicioussweets.blogspot.com/p/blog-hop.html

[Reply]
FOODESSA 20/10/11 15:10

Incredibly pretty and tasty for sure. These would be perfect for an upcoming friend's Haloween Supper party. Hmmm, let's see how far I get into my preparations ;o) I'm at times too enthusiastic for my own good.

Ciao for now,
Claudia

[Reply]
Devaki @ weavethousandflavors 20/10/11 16:17

The fact that you did a savory version is fantastic. I can almost scent the fragrance in your kitchen with these. Wonderful crust too Angie :)

chow! Devaki @ weavethousandflavors

[Reply]
Priscilla - She's Cookin' 21/10/11 16:05

Oooh, I missed these - busy with birthday celebrations last weekend. Love the savory flavors you've used here, Angie - not your typical pumpkin baked good! Pinned and Stumbled it :)

[Reply]
Dajana 21/10/11 17:23

They're so cute, like little orange flowers.

[Reply]
Baker Street 25/10/11 08:48

Nice! I just recently got myself these mini tartlet tins. These would be the perfect to bake this weekend!

[Reply]
Chaya 23/11/11 02:36

I love your presentation. These are adorable little tarts.

[Reply]


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