Conversations in the Kitchen with Soul-Her-Chef November Pilot

Pumpkin Tartlets

Dough
1 3/4C flour
1t salt
1 stick butter, diced and frozen
2T Ice cold water

Mix salt with flour. *I used Cup 4 Cup gluten free flour for this recipe. Add cubed butter and mix until butter crumbles. Add water until dough forms- add more water as needed. Patty dough and allow to rest before rolling out and punching. Bake on parchment at 350 degrees for 10-12 minutes until golden brown.

Pumpkin Mousse

Dice and roast 2C pumpkins seasoned with coconut oil, ras el hanout, salt.

Puree until smooth and combine with whole milk ricotta cheese.

Optional to season Cheese/Pumpkin with Fall spices of cinnamon, nutmeg and/or cardamom with a touch of orange zest. 

Put into a piping bag with a tip. 

Pipe onto pre baked dough and garnish with toasted pepitas and pomegranate seeds. 

Fall Salad of Chicories

Shallot Vinaigrette
2 minced shallots
2T local Honey
4T champagne vinegar
1C sunflower seed oil
Salt, pinch

In a bowl, macerate the shallots by covering them with vinegar. Add honey and salt. Slowly whisk in the oil until fully incorporated. Pour over greens. Optional garnishes: fresh herbs such as chives, tarragon, chervil, toasted nuts such as walnuts, shaved pears etc. 

Caramelized Onion Tart

Dough

2C flour
1t salt
1 egg
1/4C extra virgin olive oil
2T water

Combine flour and salt. 

Whisk egg with olive oil and water. 

Slowly add the liquid into the dry ingredients. 

Allow dough to form, patty and rest before rolling. 

Roll and form into pie pan. Par bake at 350 degrees for 12-15 minutes

Onion Jam

Slice 3 yellow onions finely with 2t finely chopped rosemary. 

Add to sautè pan with 3T sunflower seed oil and 2T salt over medium heat. 

Cover with lid to allow to sweat. 

Remove lid, turn heat to low and cook for 1 hour stirring occasionally with a wooden spoon to prevent scorching. 

Assemble tart with Onion Jam on the par baked pie crust, shaved apples over the onion jam with rogue blue or creamy style non pungent blue on top. Bake until golden brown for 12-15 minutes at 350 degrees.