Parmigiano Reggiano Tarts with Cotechino

Pastry

• 250 gms flour 2 cups
• 125 gms butter 0.5 cup
• 60 ml water cold, 0.25 cup
• 1 pinch salt

Filling

• 50 ml cream 0.25 cup
• 40 gms flour 2.5 tablespoons
• 40 gms butter 2.5 tablespoons
• 2 egg yolk
• 450 ml vegetable stock 2 cups
• 7 tbsp parmigiano reggiano finely grated
• 1 pinch nutmeg
• salt to taste
• black pepper to taste

Garnish

• 6 Cotechino cooked as per the package instructions, slices
• 1 leek
• 1 zucchini
• 1 tbsp butter
• salt to taste
• black pepper to taste