Well, they are delicious!
Recipe for about 6 tartlets:
Filling: 150g of ricotta, 150g of grated Parmesan (can be replaced with Gruyere or cheddar), 1 egg, 1 clove of garlic, passed through a garlic chopper, a pinch of nutmeg and freshly ground pepper, salt – optional (depending on the cheese that is added to the ricotta). Stir.
The dough is standard shortbread, but on the whole grain flour and with sesame: mix 220g Tsz flour, sesame to taste and a pinch of salt, add cold, cut into small pieces, oil 100g (I do on ghee) and chop the dough with a knife or spatula until crumbs. You need to work quickly so that the oil does not have time to start melting. Otherwise, the dough will be too dense and hard. Then, with very quick movements, add the cold (!) egg, or 2-3 tablespoons of ice (!) water. Most importantly, don’t work with it for long. The dough should be like wet sand.
Then collect it in a lump, wrap it in plastic wrap and refrigerate for 20-30 minutes.
Sometimes I do not have time for proofing in the refrigerator and I cook from the dough immediately, while I practically do not see any differences in taste, only a slight difference in the texture of the dough. From the fridge, it’s denser because the oil solidifies.
How to do: distribute a thin layer of dough on the bottom and sides of the muffin mold, put the filling inside not to the very edge of the tartlets so that the tomatoes fit, cherry tomatoes cut in half on top. Salt, pepper, throw oregano/basil, sprinkle with olive oil and 25 minutes in the oven at 200C, and then 5 minutes can be on the grill mode, so that the tomatoes are fried.