Bean curd tartlets

INGREDIENTS for 4 PEOPLE 500 g fresh beans with pod, 150 g of fresh goat cheese, 2 sprigs of mint, 1 tablespoon paprika, 4 or 5 tablespoons extra virgin olive oil, salt.

For the pasta BRISA: 300 g 00 flour, 60 g butter, 150 ml water, 125 g of butter.

Preparation time: 45 minutes cooking time: 20 minutes Knead on work plan flour and 60 g of butter.

Add the water gradually, continuing to knead, when you have a smooth and homogeneous dough, roll out the dough on a lightly floured surface and level it to a thickness of 2 cm, cut a square.

Cut the remaining butter into small cubes and divide it about two-thirds of the dough.

Fold the dough over extended starting from non-greased so as to enclose the butter.

Close the edges of the dough with the pressure of the fingers, cover with plastic wrap and refrigerate for 20 minutes.

8 buttered moulds for small pastries.

Roll out the dough again on floured work surface, give a thickness of about 3-4 mm, lined with stencils, stamped the surface of the dough with the prongs of a fork, rivestiteli with baking paper wet and squeezed, stuff them with chickpeas or dried beans and bake in pre-heated oven at 200° for 10-15 minutesuntil start to Brown.

Clean the beans by sliding the thumb on the line that runs along the side of the pod and gently separatene the two halves.

Bring to a boil 1 litre of water with salt, scalded the beans for 1 minute, drain and rinse in cold water.

Peel the beans.

Wash and chop the Mint.

Heat 2 or 3 tablespoons of olive oil over medium heat and sauté the beans with Mint for 3 minutes, add salt mix and keep them aside.

Remove from the moulds and fill tartlets with fresh goat cheese and beans.

Sprinkle with paprika and serve.