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150 g 00 flour 75 g butter 4 g salt 30 g cold water 320 g goat cheese Zest of 1 organic lemon 1 handful fresh spinach 6 slices of Speck Alto Adige PGI
preparation
Place the flour and salt in a bowl, add the chilled, cubed butter and combine with a spatula or fork until the butter is fully incorporated. When the mixture is crumbly, add the cold water. Mix briefly with a spatula and then knead to a smooth dough. Roll the dough out to a thickness of 3 mm between two sheets of baking paper, transfer to a tray and leave to rest in the fridge for around 2 hours. Mix the goat cheese with the lemon zest and transfer to a piping bag with a flat nozzle, and place in the fridge.
Remove the pastry from the fridge and, using a pastry cutter, cut out circles slightly larger than your tartlet baking tins. Butter and flour the tartlet tins and line with the pastry. Trim the edges with a knife, prick holes in the base with a fork, and transfer to the fridge. Preheat the oven to 180°C (static). Place the tartlet tins on a tray, cover them with baking paper and fill them up to the top with rice. Bake for roughly 12 minutes, remove the rice, and cook for a further 4-5 minutes until the pastry is slightly golden. Remove from the oven, leave to cool and then remove from the tins. When ready, pipe swirls of goat cheese in the tartlets. Roll up a slice of Speck Alto Adige PGI into a rose shape, place in the centre of the tartlet, and press down gently to secure. Serve immediately. These tartlets keep for 2 days in a sealed container in the fridge.
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