Tartlets With Smoked Meat

Preparation:

Preparation: Sift the flour on a pastry board arranging it in a fountain. Make a hollow in the center and place the butter in pieces, the necessary salt, the water and the egg. Work the ingredients until you obtain a smooth and homogeneous paste, collect it into a ball and let it cool in the fridge for an hour. After this time, roll it out on a floured surface to obtain a thin sheet, divide it into eight equal parts and use these to cover the bottom and sides of as many individual, buttered and floured moulds. Prick the pasta with a fork, cover it with parchment paper and fill the molds with dried beans, finally put them in the hot oven (200 degrees) for about 10 minutes. Prepare the filling: gently melt half the butter in a saucepan, add the smoked bacon, cut into cubes, and let it brown over moderate heat until it is evenly browned. At this point add the onions and leeks, peeled and reduced to thin rings, and the finely chopped garlic, leave to flavor all together for 5 minutes and pour in the broth. Add salt and pepper and cook gently until all the liquid has been used up, then remove the mixture from the heat and set it aside. In another saucepan, melt the rest of the butter and brown the smoked meat, cut into cubes, over moderate heat for a few minutes. Add the cream, eggs and grated cheese to the onion mixture and mix with a wooden spoon. Fill the pasta shells with the meat mixture and cover everything with the fried bacon and onion. Finally, brown the cakes in the preheated oven (210 degrees) for 25-30 minutes and serve very hot.