Millet Tartlets with Gruyère AOP and Vegetables

These quick and easy millet tartlets are made with ham, but can easily be made vegetarian too. Recipe courtesy of Le Gruyère.
November 10, 2016


Allow the millet flakes to soak in 2.5 dl of warm water.

Finely chop the leek, carrots, and ham.

Finely grate the Gruyère AOP.

Pour the millet flakes, leek, carrots, grated Gruyère AOP, ham, and quark into a bowl. Season with paprika, mustard, marjoram, salt and pepper, and mix well. Shape 12 tartlets from the mixture.

Prepare the vegetables and cut into bite-sized pieces. Cook until crisp over steam or in a little bouillon. Season with salt. Drip sesame oil over the vegetables.

Heat the olive oil in a large frying pan while the vegetables are cooking. Fry the tartlets over a medium heat for 3-4 minutes on each side.

Arrange the vegetables and serve with the millet tarts. 

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For the millet tartlets
  • 175g Gruyère AOP
  • 200g millet flakes
  • 75g leeks
  • 75g carrots
  • 150g ham
  • 200g low fat quark
  • 1 tsp paprika
  • 2 tsp mustard
  • 1 tsp marjoram
  • salt and pepper
For the vegetables
  • 250g kohlrabi
  • 500g green asparagus
  • 250g carrots
  • 200g spring onions
  • 1 1/2 tbsp nut or sesame oil
  • 1 tbsp olive oil
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