Sweet paprika tartlets with Capriccio cheese and crunchy vegetables

(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

Cover the butter with the flour until it is well- combined. 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.