INGREDIENTS:
For the tartelettes:
The dough is Pâte Brisée
320 g all-purpose flour
160 g soft butter
1 egg
3 tablespoons parmesan cheese
½ teaspoon salt
For the filling:
150 g ham
150 g scamorza
5 tablespoons parmesan cheese
For the dressing:
100 ml liquid cream
100 ml milk
1 egg
salt
black pepper
For decoration:
Cheese balls – click HERE for the recipe.
PREPARATION:
Dough
Pour the flour into a bowl and make an indentation in it. Put the egg, parmesan, salt and butter into this indentation. Knead into a dough and cover it with plastic wrap. Leave it to rest for half an hour in the fridge.
Roll the dough out making it about ½ cm thick. Cut out circles from it and place them in muffin molds.
Decorate the sides of the tartelettes using a fork and make small holes in the bottoms.
Cut the ham and scamorza into small cubes and mix them with the parmesan. Fill the tartelettes up with this mixture.
Mix all the ingredients for the dressing and pour it onto the tartelettes filling them up completely.
Bake in a pre-heated oven at 200°C for about 20 minutes. Leave them to chill.
