Enkir Tartlets with Potatoes and Chicory

Here is the recipe for enkir tartlets with potatoes and chicory, a dish that blends rustic and genuine flavors. Enkir is an ancient grain, a variety of spelt, that brings a unique taste note and a pleasant texture to these small treasure chests of flavor.

Ingredients

• 250 g of enkir flour
• 125 g of cold butter, cubed
• 50 ml of cold water
• A pinch of salt
• 300 g of potatoes
• 200 g of chicory
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Nutmeg (optional)

Preparation

1. Start with the preparation of the brisée dough: in a large bowl, pour the enkir flour and a pinch of salt. Add the cold butter cubes and start to work the dough with the tips of your fingers until you get a sandy mixture.
2. Slowly add the cold water and knead until you form a ball. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
3. In the meantime, wash and cube the potatoes, then cook them in salted water until they are tender but not falling apart.
4. Clean and wash the chicory, cook it in slightly salted water for a few minutes. Drain and chop coarsely, then lightly fry in a pan with a clove of garlic and extra virgin olive oil. Add the potatoes, toss together with the chicory to blend the flavors, and adjust for salt and pepper. If you like, you can add a pinch of nutmeg.
5. Preheat the oven to 180°C.
6. Roll out the tartlet dough on a lightly floured surface to a thickness of about 3-4 mm. Line tartlet molds with the dough, prick the bottom with a fork, and bake blind (you could use baking weights or dry beans on the bottom) for about 10 minutes.
7. Fill each tartlet with the potato and chicory mixture, then bake again for another 15-20 minutes, or until golden.
8. Allow to cool slightly before serving.

Curiosity

Enkir, being an ancient grain, is appreciated not only for its aromatic profile but also for its nutritional values. It is a source of protein, fiber, and minerals that marry well with Italian culinary tradition, especially in rustic and hearty dishes such as these tartlets.