Sweet Paprika Tartlets
Serves
This recipe creates savoury tartlets filled with Capriccio cheese and a mix of crunchy vegetables. The buttery dough is seasoned with spices, then rolled and baked into crisp shells, which are then topped with sautéed vegetables and fresh herbs.
Method
1.
Combine butter with flour until well-mixed.
2.
Add very cold water and spices to the flour mixture.
3.
Roll out the dough between two sheets of baking paper.
4.
Refrigerate the dough for at least half an hour.
5.
Press the dough into small, aluminium tart moulds.
6.
Chill the moulded dough in the fridge again for at least twenty minutes.
7.
Bake the tart moulds at 180°C for about 10 minutes.
8.
While the tartlets bake, heat a little oil in a pan and toss in diced squash, cauliflower florets, and thinly sliced radicchio.
9.
Allow the baked tartlets to cool.
10.
Fill the cooled tartlets with Capriccio cheese and the sautéed vegetables.
11.
Garnish with aromatic herbs and a sprinkle of pepper before serving.
Ingredients
200g Italian ‘00’ Flour
100g Butter
50ml Water
2tps Paprika
Salt & pepper to taste
300g Capriccio Cheese
150g Squash
150g Cauliflower Florets
150g Radicchio
Sage Leaves & Rosemary
