Spicy Tartlets with Cucumber Salad

Ingredients

• 100 g cold butter
• 200 g Flour
• 1 pinch salt
• 1 egg
• topping
• 100 g whipping cream
• 100 g crème fraîche
• 2 Eggs
• Salt
• freshly ground pepper
• Nutmeg (freshly grated)
• 4 tbsp finely chopped basil
• 4 tbsp finely chopped parsley
• 2 tbsp freshly grated Parmesan
• 4 ramekins (12 cm Ø)
• 1 cucumber
• 6 Radishes
• olive oil
• 4 tbsp crème fraîche
• Nutmeg (freshly grated)

Instructions

1. 1.

   Quickly knead all dough ingredients together, form into a ball and wrap in cling film; refrigerate for at least 1 hour.

2. 2.

   Whisk cream with crème fraîche and eggs, season with salt, pepper, and nutmeg, then fold in herbs and Parmesan.

3. 3.

   Roll out the dough to about 3–4 mm thickness, cut 4 circles to match ramekin size, line the greased ramekins. Spread the egg‑cream mixture over them and bake in a preheated oven at 200 °C (convection) on the middle rack for about 30 minutes. Cool, then remove from molds.

4. 4.

   Peel the cucumber and slice thinly or shave; wash radishes and slice or shave thinly. Mix cucumber and radish. Arrange tartlets with cucumber‑radish mix on plates. Lightly salt each mixture and drizzle with 1–2 tbsp olive oil. Add 1 tbsp crème fraîche to each salad and serve seasoned with nutmeg.