Tartlets with Couscous
- For tartlets
- 200 grams
- 140 grams
Pastry flour (for working)
Butter (for the molds)
Legumes (or pie weights for baking)
For the tartlets, pour the flour onto the work surface, mix with a little salt and make a well in the center. Cut the butter into small pieces and sprinkle over the flour. Crack the egg into the center, add 2-3 tablespoons of lukewarm water and combine all ingredients by cutting with a pastry knife until a crumbly mixture develops. Using your hands, form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Butter the tartlet pans.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough between 2 layers of plastic wrap to about 4 mm (approximately 2/10 inch). Cut out the dough and place into the tartlet pans, forming a 1 1/2 cm (approximately 1/2 inch) high border on each. Place a piece of parchment paper on each tartlet shell and fill with beans or pie weights. Bake the dough in the preheated oven for about 15 minutes. Remove and allow to cool slightly, then loosen from the pans and let cool completely on a wire rack.
In a saucepan, bring broth to a boil. Add bulghur and turmeric. Simmer over low heat for about 30 minutes until done. If necessary drain and let excess water evaporate.
Rinse scallions, trim and cut into small circles. Rinse the mint, parsley, and coriander, pluck off the leaves and chop finely. Rinse the tomatoes, remove the stalks, cut in half, scrape out the seeds and dice finely.
Mix the onion, herbs and tomato with the bulgur. Season with salt, pepper, Raz el Hanout, olive oil, and lemon juice. To serve, fill the tartlets with the salad and present on a platter.