Pea tartlets

The doses are for 12 tarts.

Prepare the dough: in a bowl, sift 175 g flour with a pinch of salt, white pepper and a pinch of Cayenne.

Add the grated cheese.

Stir, add 100 g of butter cut into small pieces and mix with your fingers until the mixture the consistency of breadcrumbs.

separated egg white from the egg yolk.

Beat the egg yolk with 1 tablespoon water and mix it with the preparation, kneading with a fork until it is perfectly blended.

Work quickly with your hands to make homogeneous mixture, make a ball and let rest for 30 minutes in refrigerator.

After this time the flour work surface and roll out the dough with a rolling pin.

Grease twelve round and foderateli moulds with the dough.

Let them cool for 10 minutes.

Heat the oven to 200° c (thermostat 6).

Cover the tarts of parchment paper and fill with beans.

Infornatele and cook for ten minutes.

Remove the beans and the parchment paper.

Beat the egg white and spennellatelo on tarts.

Cook for five more minutes and remove from oven.

Let stand the tarts ten minutes, remove them from the molds and place them on a rack to cool.

Shelled peas: you get 250 g.

bring to the boil a saucepan of lightly salted water.

Add a pinch of sugar, throw yourself through switch the peas and simmer until tender.

Drain them, rinse under cold water and drain them again.

Mix 100 g of peas with cream or mayonnaise and crush to get a smooth puree.

Add salt and pepper.

Fill the cold tartlets with the preparation.

Decoratele with whole peas.

Serve cold.

The stuffed tarts not more than an hour in advance to prevent the dough becomes soft.

Serve as a side dish for a cold meat platter.