Sweet Potato Cheese Mousse Tartine
Sweet Potato Cheese Mousse Tartine
Sweet Potato Cheese Mousse & Kabocha Squash Tartine (Sandwich) – Made with Cancer-Preventing Superfoods
Before diving into any recipe, it’s insightful to explore ingredients known for their potential cancer-preventing properties. Many ingredients used here, such as sweet potatoes, kabocha squash, rye bread, blueberries, and pistachios (nuts), are widely recognized online for their health benefits. I’ve crafted a low-sodium recipe that incorporates these nutritious elements, is incredibly simple to prepare, and is perfectly suitable for a packed lunch. This tartine (sandwich) is not only visually appealing but also packed with excellent nutritional value.
Ingredients- 2 medium sweet potatoes
- 1/8 small kabocha squash
- 2 slices rye bread
- 80g fresh blueberries
- 100g mascarpone cheese
- 30-40g shelled pistachios
- Pinch of salt
Cooking Instructions
Step 1
Preparation of Ingredients: Slice the rye bread into 1-2 cm thick pieces. Wash the blueberries and store them in the refrigerator until ready to use. Keep the mascarpone cheese chilled until needed.
Step 2
Steaming the Sweet Potatoes: This step takes the longest. To speed up cooking, cut the sweet potatoes in half. Place them in a steamer basket and steam until they are fork-tender, meaning a fork can easily pierce them. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer, cover, and continue steaming until thoroughly cooked.
Step 3
Prepare the Kabocha Squash: Remove the seeds from the kabocha squash and cut it into rough, bite-sized pieces.
Step 4
Roast the Pistachios: In a dry pan (no oil added), lightly toast the pistachios over medium heat until they become slightly golden and fragrant. This enhances their nutty flavor.
Step 5
Chop the Pistachios: Let the roasted pistachios cool slightly, then roughly chop them. Alternatively, you can place them in a plastic bag and crush them with a rolling pin or the bottom of a pan for a quicker method.
Step 6
Lightly Steam the Kabocha: Add the cut kabocha squash to the steamer basket with the sweet potatoes for the last 2 minutes of steaming. This will soften it slightly without making it mushy. Continue steaming the sweet potatoes until they are completely tender.
Step 7
Sear the Sweet Potatoes: Once the sweet potatoes are tender, peel them (while still warm, it’s easier) and lightly sear them in a dry pan over medium heat. This adds a lovely caramelized color. (Optional: Lightly season the kabocha squash with a tiny pinch of salt at this stage to enhance its natural sweetness.)
Step 8
Sear the Kabocha Squash: Lightly sear the steamed kabocha squash in a dry pan until it develops a nice golden-brown color. (Please note: The color in the photo is due to the natural sugars in the kabocha caramelizing and is not burnt. If this color concerns you, you can sear it for less time.)
Step 9
Toast the Rye Bread: In a dry pan, toast one side of the rye bread slices until they are golden brown and slightly crisp. This creates a nice base for the tartine.
Step 10
Toasted Rye Bread: Here’s what the bread looks like after toasting one side.
Step 11
Peel the Sweet Potatoes: When the sweet potatoes are fully cooked and easily pierced with a fork, carefully peel off the skins.
Step 12
Make the Sweet Potato Cheese Mousse: Combine the peeled sweet potatoes with about 60g of mascarpone cheese and a tiny pinch of salt in a bowl. Press this mixture through a fine-mesh sieve for a smooth and creamy mousse.
Step 13
Sweet Potato Cheese Mousse Complete: Your smooth and delicious sweet potato cheese mousse is ready!
Step 14
Assemble the Tartine – Mousse Layer: Now that all components are ready, it’s time to assemble! Spread the prepared sweet potato cheese mousse evenly over the untoasted side of the rye bread slices.
Step 15
Assemble the Tartine – Mascarpone Layer: Dollop and spread the remaining mascarpone cheese evenly over the mousse layer.
Step 16
Assemble the Tartine – Kabocha Layer: Arrange the seared kabocha squash pieces attractively on top of the mascarpone cheese.
Step 17
Assemble the Tartine – Toppings & Completion: Finally, sprinkle the fresh blueberries and the chopped pistachios over the tartine. The blueberries add a touch of tartness to balance the sweetness of the sweet potato and kabocha, while the pistachios provide a delightful crunch. Enjoy your healthy and flavorful homemade tartine!
