Buckwheat tartelette

100 grams	flour
60 grams	buckwheat flour
15 grams	egg yolk
60 grams	cold water
20 grams	olive oil
10 grams	sugar
3 grams	salt

First pour the flour on your worktop and us the bowl to make a well in the middle. Then fill the well with the egg yolk, the buckwheat flour, the cold water, the olive oil, the sugar and the salt. Now mix it to bring everything together and then knead it into a beautiful dough. Then wrap it in foil and let it rest in your fridge for at least 1 hour. After that dust some flour on your worktop and roll out the dough into a thin sheet. Now cut it with round cutter and then remove the excess dough. Once that’s done transfer the dough on some tartelette molds and make sure that you place them in the center. Then place another layer of tartelette molds on top and then another layer of dough. The final layer needs to be tartelette molds. Now press them well together and place them upside down on a tray. Then bake them at 160 degrees Celsius for around 30 minutes till golden brown. Once golden let them first cool down a bit and then when still lukewarm remove the tartelettes from the molds. Keep them dry and covered for later.

Recipe used in artichoke & pistachio tartelette!