How to make tartlets with a filling made up of braised Belgian envy and a sauce of eggs, milk and starch, to decorate with thin slices of raw ham.
Ingredients for 4 people
For the tartlets
- 125 g of flour
- 85 g of butter
- 2 tablespoons of water
- salt
For the stuffing
- 2 tufts of Belgian endive
- 1 glass of milk
- 2 eggs
- 1/2 clove of garlic
- 1 tablespoon of starch
- 2 nuts of butter
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To decorate
- 80 g of raw ham
How to prepare tartlets with ham and Belgian endive
Prepare the dough by quickly mixing the flour with the softened butter, salt and water, then make a ball and put it in the refrigerator by wrapping it first in plastic wrap.
Blanch the endive in water and salt, drain and dry it on a tea towel.
In a saucepan, brown 1/2 clove of garlic in the melted butter, then remove the garlic and braise the endive for 5 minutes adding salt and pepper.
In a bowl put the eggs, milk, starch, a pinch of salt and whisk well.
Remove the pasta from the refrigerator and roll it out with a rolling pin reaching about 1/2 cm thick.
Cut 4 discs with a diameter of about 12 cm, then grease and flour 4 tartlets and line them with the dough.
Prick the pasta with a fork and spread the braised endive on it, then cover it with the prepared mixture of milk, eggs and starch.
Put in preheated oven at 180 ° for about 20 minutes.
When the tartlets are cooked, remove them from the mold and decorate them with 2 or 3 thin slices of raw ham.
