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tartellettes PASTA WITH GOAT crust, Granny Smith apple and acacia honey cupcakes

I think there are two different ways of understanding the starters:

- on the one hand there is the "kingdom of carbohydrate ": an explosion of pizzas, pizzas, cakes, muffins, toast, breadsticks and creations with the pastry ... mixed blessing of hungry patrons of a buffet so that put to silence the belly and anesthetize the taste buds in view of the subsequent course

- other appetizers as understood in the French "hors-d'oeuvre ", or as a prelude to the whole meal, defined as work that has a beginning, a middle and an end ...

And if was really intended as a well-conceived appetizer should somehow be a pill flavors, guaranteed to whet the palate and prepare for what comes next, creating the kind of expectation that anticipates the beginning of a story

The appetizer that I propose today is a bit 'all this: a concentration of different sensations, well balanced and unexpected:

1) the crunchy crust dough (in the end I too have succumbed to the carbohydrate appetizer ;-)

2) 's acidity of the Granny Smith apples, firm, juicy and fresh

3) the creaminess of cheese, sour note when the goat is dampened by the voluptuousness of the Mascarpone

4) the sweetness NAPPATURA of acacia honey.

tartellettes PASTA BRISA EE with goat cheese, Granny Smith apple and acacia honey

Ingredients for pastry crust:

• 250 grams of flour 00
• 125 g butter softened
• 5 g salt
• up 1 egg 2 tablespoons water

Ingredients for the filling (about 8 tartellettes):

• 250 grams of goat
• 1 tablespoon of mascarpone, we make two
• 1 Granny Smith apple
• honey
• salt, white pepper

Procedure:

Prepare the pastry crust in advance: put the flour, crumble the butter in the center, worked with the tip fingers, adding salt, egg and water mixture until you have a nice smooth. Wrap in the film and put it in the refrigerator.

Take care of the dough by mixing goat with mascarpone and season with salt and white pepper (do not ruin the color of the filling with black pepper).

Peel the apple, leaving a few millimeters of flesh attached to skin and cut into small cubes.

Take the dried apple cubes in a pan with a little water for a few minutes, then remove from heat and let cool. Once cool add to the cheese.

Roll out the pastry crust, lined tartellettes of molds and fill with apple mixture and cheese. Bake for 30 minutes at 180 degrees.

Before serving you heat a few tablespoons of honey and cut the peel of the apple cubes. Once you take out the tartelettes from the oven, decorate with diced green apple peel and napa with warm honey.

With this recipe I participate in the contest that woman is volcanic Arabafelice category appetizers (but should be?)

Unwittingly it, she chose the granny smith for the banner ...

the way, you want to know how did this variety of apple? Read a little ' here!