Rye tartelette

80 grams	flour
70 grams	rye flour
10 grams	sugar
3 grams	salt
90 grams	water
15 grams	egg yolk
20 grams	olive oil

First pour the flour onto your worktop together with the rye flour. Now use the back of your bowl to make a well in the middle. Fill it with the sugar, the salt, the water, the egg yolk and the olive oil. Now knead this into a nice ball of dough. Then transfer it into a bowl, cover it with plastic foil and let it rest in your fridge for 2 hours. After that cover your worktop with flour and roll out the dough till it’s a thin sheet. Then cut it with a big round cutter. Now grease your tartelette molds on the outside and place the rounds on top. Cover them with another mold. Repeat this process and then bake them at 160 degrees Celsius for around 20 minutes till golden.