Parmigiano Reggiano Tarts with Cotechino

Pastry

• 250 gms – 2 cups flour
• 125 gms – ½ cups butter
• 60 ml – ¼ cup cold water
• 1 pinch salt

Filling

• 50 ml – ¼ cup cream
• 40 gms – 2.5 tbsp flour
• 40 gms – 2.5 tbsp butter
• 2 egg yolks
• 450 ml – 2 cups vegetable stock
• 7 tbsp parmigiano reggiano finely grated
• 1 pinch nutmeg
• salt and pepper to taste

Garnish

• 6 cotechino slices cooked as per the package instructions
• 1 leek
• 1 zucchini
• 1 tbsp butter
• salt and pepper to taste