Togarashi kabocha tarte for lunch

That was our fav girls’ lunch when I was a student. We’d meet in town, 2 to 4 friends and when we were tired by window shopping we’d invade a salon de thé that proposed savory pumpkin tart, salad and drink set. Then we’d share a wedge of… a full ? Well cake. I have no cake here… well, I don’t show you everything.

The twist on this one is the addition of fresh chilis (togarashi) that are just in season :

You’ll see some again. I have a ton. They are very fruity and quite hot.

Kabocha pumpkin puree as a filling…

Then paint with olive oil…

I’ve added more chunks of kabocha in the mix, as it is so good in this season that you want some just like that with nothing added.

Romaine, onion, goya bitter squash… splashed with balsamico.

Nashi (Japanese pear) and mugicha (iced barley tea).