MENU
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.
Ready to try something new?
See more Speck recipes ...
A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
Tasty slices of Speck Alto Adige formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting!
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!