Spicy tartlet with sweet pumpkin and shallots

For the dough, grind the flour, 50 grams of cheese, herbs, freshly ground pepper and to in a food processor and gradually add the blocks of butter until a crumbly dough is created.

Add the egg yolk and possibly a few tablespoons of ice cold water to make the dough a bit smoother. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

Preheat the oven to 200 ° C. For the filling, mix 3 tablespoons of oil with the pumpkin, shallots, garlic, honey, balsamic vinegar, some salt and freshly ground pepper in an oven dish and cover airtight with aluminum foil. Put in the oven and let it soften in about 30 minutes.

Beat the ricotta with the remaining 100 grams of parmesan and season with salt and freshly ground pepper.

Keep 2 tablespoons of the oil apart and heat the rest in a frying pan. Fry the sage briefly and let the leaves drain on kitchen paper.

Preheat the oven to 180 ° C. Cut the dough into 4 equal pieces and roll into slices of 1/2 cm thick. Line the quiche molds with it, cut the dough neatly at the edges and fry the bottoms with the baking tin filling in the oven for about 20 minutes. Take them out of the oven and carefully remove them from the molds.

Fill the dough molds with the cheese mixture. Put the vegetable filling on it.

Mix the lemon juice with lettuce and herbs and spread over four plates. Divide the sand cakes over the plates and sprinkle with the fried sage leaves.