John Myers
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Crispy Turrets with Pumpkin Puree and Broccoli on Pumpkin Sauce
The perfect crispy turrets with pumpkin puree and broccoli on pumpkin sauce recipe with a picture and simple step-by-step instructions.
Crispy shell
- 200 g For the rest of the tarte flambée dough, see my cookbook
- 2 tbsp Sesame light
- Liquid butter
- 2 Speisenringe – aus Edelstahl zum Anrichten gedacht
filling
- 150 g Broccoli – florets
- 250 g Pumpkin – potato – puree see my cookbook
sauce
- 200 g Hokkaido pumpkin
- 1 Onion
- 1 Knoblauchzehe, Salz, Pfeffer; Thymian
- Possibly chilli
- Pumpkin seeds
- For the sauce: cut the pumpkin into small pieces. Finely chop the onion and garlic and roast in a little butter, add the pumpkin and season with salt, pepper, if you like some chilli, add a little water and steam everything until soft. Then puree with the blender. Season with a little thyme. Keep warm
- Divide the broccoli into very small florets and blanch them in salted water for 2-3 minutes, then quench and keep warm.
- Preheat the oven to 220 °.
- Roll out the rest of the tarte flambée dough thinly with the rolling pin and sprinkle with sesame seeds, roll the sesame seeds into place. Measure the height and circumference of the dining rings and cut strips of dough at this height and twice the length of the circumference. Brush with melted butter. Wrap the strips of dough around the rings and place them on a baking sheet, put them in the oven and bake at 220 ° for about 10-11 minutes, until the dough is lightly brown. Let the baked dough cool on the ring. Then it can be pushed down easily.
- 2 Roast 3 tbsp pumpkin seeds without fat.
- Heat the pumpkin and potato puree.
- 7th Serving: Put the sauce on the preheated plates, place the pastry ring on top and fill alternately with the puree and broccoli, sprinkle a few pumpkin seeds over the top. FINISHED!!
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