Roll out the dough a few cm larger/thinner and let it rest for 10 minutes. Meanwhile, grease the tartelette molds with a brush with oil and dust them lightly with some flour.
Holly Jolly Tartelettes
Cut out dough slices with the pastry cutter and divide them into the tartelette molds. Fill them nicely into the corners and up to the edges. Now place a piece of baking paper in each mold that is higher than the edges and fill them with raw beans, evenly distributed over the entire mold. Put them in the fridge for about 30 minutes. Meanwhile, preheat the oven to 180℃.
Bake the tartelettes incl. bean filling in the middle of the oven for about 20 to 25 minutes until golden brown and crispy. Remove the parchment paper and beans and let them cool.
Arrange the pumpkin cubes on a baking tray and sprinkle with a few tbsp. water. Bake them in the oven (180℃) without coloring for about 20 minutes. Turn every now and then. Let cool and mash with a fork. Mix the mashed pumpkin with the parsley, olives and tomato tapenade and season with lemon zest and salt and pepper.
Cut the beets into wedges and fry the Sensational pieces in the frying pan according to the instructions on the package.
Spoon an approx. 1cm layer of pumpkin tapenade into the tartelettes and arrange beet wedges and sensational fillet pieces on top. Sprinkle with pesto and garnish with pomegranate seeds, pumpkin seeds, beetroot cress leaves and a handful of beet sprouts.