Enkir Tartlets with Potatoes and Chicory (Tartellette di Enkir con Patate e Cicoria)
Category: Appetizers
Servings: 12 Tartlets
This delicious recipe for Enkir Tartlets with Potatoes and Chicory is a delightful combination of earthy, wholesome ingredients. The crisp pastry shell is filled with a creamy potato mixture infused with milk and enhanced with the aromatic touch of fennel seeds, making it the perfect appetizer for any occasion. The earthy chicory adds a touch of bitterness that perfectly balances the richness of the filling. This recipe is both light and satisfying, bringing a unique twist to traditional tartlets.
Ingredients
| Ingredient | Quantity |
|---|---|
| Enkir flour | 220g |
| Wild chicory | 100g |
| Butter | 100g |
| Water | 45ml |
| Fine salt | 1 pinch |
| Potatoes | 700g |
| Chicory (for filling) | 300g |
| Whole milk | 130ml |
| Fennel seeds | 1 pinch |
| Garlic | 1 clove |
| Extra virgin olive oil | 20g |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Pastry:
Start by preparing the brisée dough using Enkir flour and wild chicory. Begin by sautéing the chicory in a pan with a drizzle of olive oil for a few minutes, stirring occasionally until it wilts but isn’t completely dry. Let it cool completely before moving on to the next step. -
Make the Dough:
While the chicory is cooling, sift the Enkir flour. Once the chicory has cooled, blend it with an immersion blender to create a smooth mixture. Next, sprinkle the flour on a clean surface and combine it with the chicory cream. Begin kneading the dough with your hands until well incorporated. Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to allow it to firm up. -
Prepare the Filling:
While the dough is resting, peel and boil the potatoes in salted water. Once tender, mash the potatoes while still hot, placing them in a bowl. Gradually add the slightly warmed milk, stirring with a wooden spoon until the mixture is smooth. Season with salt and pepper, setting aside a little pepper for garnish. Transfer the mixture to a piping bag fitted with a smooth nozzle. -
Cook the Chicory Filling:
In a separate pan, heat some olive oil and sauté the garlic, halved. Add the remaining chicory and let it cook, allowing any excess water to evaporate. Once the chicory is well cooked, remove the garlic, turn off the heat, and set the chicory aside to cool. -
Shape and Bake the Tartlet Shells:
After the dough has rested, roll it out to a thickness of about 2-3mm. Using a cookie cutter with an 11cm diameter, cut out circles from the dough. Grease tartlet pans (with an 8.5 cm diameter) and line them with the dough circles. Place a square of parchment paper over each tartlet shell and fill it with ceramic baking beads to bake the shells blind. Preheat the oven to 180°C (160°C for fan-assisted ovens) and bake the tartlet shells for 25 minutes. Remove the baking beads and paper after this time. -
Assemble the Tartlets:
With all the components ready, it’s time to assemble the tartlets. Fill each tart shell with the creamy potato mixture, forming concentric circles for an even spread. Garnish with a sprinkle of freshly ground black pepper and serve!
These Enkir Tartlets with Potatoes and Chicory are now ready to be enjoyed. The earthy flavors of the chicory, the creaminess of the potatoes, and the delightful crunch of the Enkir pastry come together to create a truly memorable dish that is sure to impress at any gathering.
This recipe is a celebration of simple yet flavorful ingredients, showcasing the versatility of Enkir flour and the unique taste of wild chicory. It’s perfect for any meal, offering a delicious and nutritious alternative to classic tartlet recipes.
