Kabocha Tartlets with Za’atar Roasted Pumpkin Seeds

Blumie Heinemann Blumie Heinemann
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I became hooked on za’atar the last time I visited Israel. Now, I try to sneak it into as many dishes as I can. I saw the opportunity to roast seeds with the spice mix…and then knew the seeds belonged in a salty and sweet dish (my favorite!).

 

Pro tip: Make a double batch of the seeds, they tend to disappear as soon as they come out of the oven.

40m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat, Sesame

Directions

Prepare the Tarlets

  1. Preheat oven to 350°F. In a bowl, combine squash, egg, maple syrup, brown sugar, cinnamon, ginger, salt, and pepper. Place two tablespoons filling in each tart shell. Bake for 25 minutes.

  2. Raise oven temperature 400°F. In a separate bowl, toss pumpkin seeds with oil, za’atar, and salt (this can also be done on the baking sheet). Spread on a lined baking sheet and roast for five minutes. Remove from oven and let seeds rest until they stop popping. Spoon seed topping over tarts and serve.

Notes:

Both the tartlets and the quiche call for the cooked flesh of a different winter squash. To cook your squash, simply place it in the oven and roast until soft on all sides, about 45 minutes to one hour, depending on the size of your squash. Slice in half, scoop out the seeds, and your squash flesh will be ready to use. 

Description:

Yield: 12 tarts

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baked dairy free fall fall flavors fall squash kabocha kabocha squash maple syrup mini quiches mini tarts non-dairy pareve
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