John Myers
Ingredients for 6 servings:
- 120 g flour
- 50 g butter
- 1 egg yolk
- 1 pinch of salt
- 100 g pumpkin flesh
- 150 g tomatoes
- 60 g walnuts, coarsely chopped
- 130 g cream
- 2 tbsp mixed mushrooms, marinated in oil
- ½ pepperoncini
- 6 slice(s) cheese (raclette), thin
- 1 clove(s) garlic
- Cinnamon
- turmeric
- Cayenne pepper
- curry powder
- Paprika powder, sweet
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
Mix the ingredients for the batter, line the soufflé dishes with aluminum foil, grease them, and press the batter into the dish. Preheat the oven to 180°C and bake for 15 minutes. Combine the remaining ingredients in a saucepan, mix together, and cook for 10 minutes. Pour the filling into the dishes and let cool. Remove the tartine from the dish with the aluminum foil, top with garlic and a thin slice of cheese, and bake for 5 minutes. You can also remove the pumpkin tartines from the dish after they have cooled, freeze them, and use them later.
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