Cheese & speck tartlets

Time to prepare: 1 h 15 min.

4 servings

A quick appetizer with intense flavor. Also good served warm or cold

Ingredients

4 servings

Pastry:

150 g flour with the South Tyrolean seal of quality

70 g butter with the South Tyrolean seal of quality

1 egg with the South Tyrolean seal of quality

1 pinch salt

Filling:

250 g leek

5 finely-sliced Speck Alto Adige PGI

2 dsp. strong South Tyrolean cheese, finely chopped

2 dsp. oil

Salt and pepper

Parsley

Egg mixture:

150 ml milk with the South Tyrolean seal of quality

1 egg with the South Tyrolean seal of quality

Salt and pepper

Preparation

Time to prepare: 1 h 15 min.

Knead the flour, butter, egg and salt into a smooth dough. Cover with cling film and leave to rest for at least 30 minutes. In the meantime, wash and half the leek and slice finely, and slice the speck into thin strips. Heat a little oil in a frying pan, fry the speck, add the leek and sauté. Chop the parsley finely, add to the pan, season, and leave to cool. Dice the cheese finely and add to the mixture when cool. Roll the pastry out into a circle. Grease the tartlet tins with a little butter and line with the pastry Chop the parsley finely and add, Season the mixture and leave to cool. Dice the cheese finely and add. Combine all ingredients for the egg mixture. Roll out the pastry until thin and cut out circles. Grease the tartlet tins and line with the pastry. Cover with the filling, top with the egg mixture and bake at 165°C (fan-assist) for 20 minutes. The tartlets can be served hot or cold, and are the ideal accompaniment to an aperitif.