Enkir tartlets with potatoes and chicory

Name: Enkir tartlets with potatoes and chicory
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 12
Ingredients: Enkir flour 1 ¾ cup; Chickory wild 3.3 cups; Butter 7 tbsp; Water 3 tbsp; Fine salt 1 pinch; Potatoes 1.5 lbs; Chickory wild 21 tbsp; Whole milk ½ cup; Fennel seeds 1 pinch; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste

it de fr es br

197

Calories per serving

Vegetarian

Energy Kcal 197
Carbohydrates g 23.1
of which sugars g 1.2
Protein g 3.8
Fats g 9.9
of which saturated fat g 4.7
Fiber g 4.8
Cholesterol mg 22
Sodium mg 178

Difficulty: Easy
Prep time: 35 min
Cook time: 1 h 15 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Enkir flour tartlets bring a taste of Tuscan tradition right to your table, and there's just something special about these little savory pies. I mean, they combine old-school ingredients in the best way. Enkir, or einkorn, is an ancient grain with a nutty flavor and a tender texture when baked into a crust. Really good stuff. This flour gives these potato tartlets a rustic edge that's hard to find in everyday food. And the wild chicory? Folks in Tuscany love its slightly bitter taste—perfect in these chicory tartlets because it balances the sweetness of the potatoes. Plus, fennel seeds add that aromatic kick that reminds you of country kitchens and slow, simple meals.

In Tuscany, wild chicory is a throwback to old family recipes and memories of gathering greens. So here's the thing: the combo of crispy enkir brisée pastry and the moist, flavorful filling gives these Enkir flour tartlets a comfort that's both new and familiar. And listen, they're not just any vegetable tartlets—these are packed with history and real appreciation for classic ingredients. Each bite has a nostalgic feel, especially with that golden crust, showing how food can connect people to the past. Perfect for those who love rustic appetizers or want to try something with an old-world twist, especially with the potato and chicory flavors really, really popping.

Whether it’s for a small party or just to add something different to your meal, these potato and chicory recipes make the most of simple, earthy flavors. They show why some traditions stick around, for real. They evoke a sense of home and history—making them a unique addition to any table. The bold flavors and rich textures create a memorable experience that transports you straight to the heart of Tuscany, celebrating the region's love for fresh, authentic ingredients. Enjoy them as a great appetizer or a standout side dish, embracing the core of traditional Tuscan cuisine. Pretty simple, really.

INGREDIENTS

197

Calories per serving

Ingredients for the wild chicory shortcrust pastry: Enkir flour 1 ¾ cup (220 g); Chickory 3.3 cups (100 g) - wild; Butter 7 tbsp (100 g); Water 3 tbsp (45 ml); Fine salt 1 pinch

for the filling: Potatoes 1.5 lbs (700 g); Chickory 21 tbsp (300 g) - wild; Whole milk ½ cup (130 ml); Fennel seeds 1 pinch; Garlic 1 clove; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Enkir tartlets with potatoes and chicory

To prepare enkir tartlets with potatoes and chicory, start by making the shortcrust pastry with enkir flour and wild chicory. First, cook the wild chicory in a pan with a drizzle of oil 1 for a few minutes, stirring occasionally 2 until it wilts but is not completely dry 3. Then let it cool completely.

Meanwhile, sift the enkir flour 4 and place it in a mixer along with cold butter cut into pieces 5 and a pinch of salt. Turn on the mixer and blend well until the mixture resembles coarse sand, it should not come together but remain crumbly 6.

At this point, blend the wild chicory with an immersion blender 7 adding water slowly 8 until you have a very fine and liquid cream 9.

Then pour the crumbly mixture onto a surface and add the chicory cream 10. Start kneading by hand 11 until you have a smooth and compact dough 12. Wrap it in plastic wrap and let it firm up in the fridge for about 30 minutes.

In the meantime, start preparing the filling for the enkir tartlets. Boil the potatoes in plenty of water 13, peel them and mash them while still hot in a bowl 14. Gradually add the milk, which you have slightly warmed 15, and mix with a wooden spoon until you obtain a smooth mixture.

Season with salt, pepper 16, and fennel seeds 17, leaving a handful aside for the final decoration. Mix again and put everything into a piping bag with a smooth nozzle. Separately, in a pan, sauté a halved garlic clove and add the other chicories. Let them flavor well, let all the vegetable water evaporate, remove the garlic, turn off the heat, and set them aside 18.

After 30 minutes, you can proceed to roll out your shortcrust pastry until you get a sheet about 1/8 inch thick 19. From this, cut out discs with a pastry cutter with a diameter of 4 1/2 inches 20. Take a tartlet mold (with a diameter of 3 1/3 inches) and use the discs to line it 21.

Place a small piece of parchment paper on the tartlets and cover them with ceramic baking beads suitable for blind baking 22. Bake the tartlet shells in a preheated static oven at 356°F for 25 minutes (in a fan oven at 320°F for 15/20 minutes). After this time, remove the ceramic beads 23 and continue baking for about ten more minutes. Once cooked, remove the tartlet shells from the oven and let them cool on a wire rack 24.

At this point, everything is ready! All that's left is to assemble your enkir tartlets with potatoes and wild chicory. Fill each shell with potato and fennel cream, making concentric circles to achieve an even filling 25. Finally, with a fork, take some chicory, as if they were spaghetti, and place them in the center of the tartlet like a nest 26. Finish the tartlets with a few fennel seeds and serve 27.

Storage

It would be best to consume the enkir tartlets with potatoes and chicory immediately. Alternatively, they can be stored in the refrigerator for up to one day.

Advice

For excellent shortcrust pastry, all the ingredients must be very cold, especially the butter and water. As an alternative to ceramic spheres, you can use dried legumes that you will only employ for blind baking. This type of baking ensures that the dough does not puff up during baking, resulting in a nice smooth, flat, and uniform shell.

For the translation of some texts, artificial intelligence tools may have been used.