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    Grana Padano, ham and fruit tartelettes

    8 per.
    T480 min
    Chef Danilo Angé


    • 250 g all-purpose flour
    • 50 g rice oil
    • 80 ml water
    • 60 g cooked ham thinly sliced
    • 100 g kiwis
    • 40 g raspberries
    • 40 g Grana Padano
    • Salt


    STEP 1

    Mix the flour with the oil, the water a little salt until the dough is smooth. Wrap in cling film and leave to rest in the fridge for 1 hour.

    STEP 2

    Roll out the dough to the thickness of 3 mm, line eight non-stick small moulds and bake blind at 170 ° C for 15 minutes.
    Peel the kiwis and blend.

    STEP 3

    Fill the cooled tartelettes with shavings of Grana Padano, the mashed kiwi and dechourte with the raspberries.
    Serve with ham slices on the side.