Ingredients (for approx. 20 tartlets)
200 g Italian ‘00’ flour
100 g butter
50 ml water
2 tsps paprika (or whichever spice you prefer)
salt and pepper, to taste
300 g Capriccio cheese
150 g squash
150 g cauliflower florets
150 g radicchio
sage leaves and rosemary, to taste
Method: Cover the butter with the flour until it is well-combi-ned. Add very cold water and the spices. Roll out the dough between two sheets of baking paper and leave to stand in the fridge for at least half an hour. Roll out the dough into small, aluminium tart moulds and leave to stand again in the fridge for at least twenty minutes. Remove from the fridge and bake in a hot oven at 180°C for approximately 10 minutes.
In the meantime, toss the vegetables in a pan with a little oil. Dice the squash, break the cauliflower into florets and cut the radicchio into thin strips. Allow the tartlets to cool and then fill them with the Capriccio cheese and the crunchy vegetables. Garnish with the aromatic herbs and a sprinkling of pepper.