Mini Spelt Sablè with Artichokes and Pecorino Cheese

Servings: 4
Prep time: 30
Cooking time: 35
INGREDIENTS
  • For the filling:
  • - 4 artichokes
  • - 200 g ricotta
  • - 1 egg
  • - 30 ml of yogurt
  • - Lemon juice
  • - Pepper
  • - Salt
  • For the dough:
  • - 100 g of white flour
  • - 50 g spelled flour
  • - 1 egg
  • - 100 g of margarine
  • - 80 g of Pecorino
  • - ½ teaspoon sugar
  • - Salt
INSTRUCTIONS
  1. Mix in a bowl with a fork soft margarine with 50 g of grated cheese, sugar and a pinch of salt. Then add the egg, then the flour and the spelled flour, already sifted. Knead for a few minutes and, in the end, formea ball and let rest for 30 minutes.
  2. Whisk the ricotta with the egg, yogurt, a sprinkle of salt and pepper.
  3. Peel the artichokes and plunge into water acidulated with lemon juice
  4. Roll out the dough and cut 4 discs to line 4 molds of 12 cm in diameter passed with margarine (alternatively, a pan with a diameter of 24 cm)
  5. Cover the cakes with cream, arrange the artichokes You sliced very thinly with a mandolin on it and some piece of the remaining cheese. Lightly press the artichokes and cheese so as to cover them with a layer of cream, then bake at 180 ° C for 30-35 minutes