Pumpkin Tarts with Avocado

Ingredients

• 1 firm potato
• 150 g sweet potatoes
• Salt
• 1 tbsp grated cheese
• 1 ripe Avocado
• 1 tsp lemon juice
• 1 Garlic clove
• pepper (ground)
• 150 g canned tuna in oil
• 5 cherry tomatoes
• 50 g cream cheese
• 4 basil leaves (for garnish)

Instructions

1. 1.

   Preheat the oven to grill setting.

2. 2.

   Wash, peel and slice potatoes into 1 cm thick rounds. Using a sharp cutter cut out 4 circles of about 5 cm diameter from each round. Blanch in plenty of salted water for 1 minute until firm. Remove, pat dry and place on parchment paper. Sprinkle potato slices with grated cheese and grill both potato varieties on the top rack for 2 minutes. Remove and let cool.

3. 3.

   For the avocado cream, peel the avocado, remove the pit and puree the flesh. Immediately stir in lemon juice. Peel the garlic and press through a press. Stir in and season with salt and pepper.

4. 4.

   Drain the tuna, mash with a fork and season with salt, pepper and a splash of lemon juice. Wash tomatoes, halve them, remove seeds and finely chop the flesh. Mix into the tuna.

5. 5.

   Place sweet potato slices on four 5 cm dessert rings, spread some avocado cream and cream cheese over them. Top with grilled cheese potato and spoon tuna cream on top. Remove the dessert rings and garnish with basil immediately serve.

6. 6.

   Otherwise keep chilled until serving.