Brisket pastry tartlets with Hemp Green mix and cauliflower

Preparation

1. In a bowl put the Hemp Green Mix flour and the chopped butter.
2. Add a pinch of salt and the water, then start working with your hands to incorporate the butter well. Work quickly so as not to overheat the dough, wrap it in plastic wrap and place in the refrigerator for an hour.
3. Heat a little oil in a frying pan with the poached garlic clove. Add the already boiled cauliflower, mash with a fork and allow to flavor. Adjust for salt and pepper.
4. Remove from the heat and let the cauliflower cool by transferring it to a glass bowl. Add plenty of grated nutmeg and the ricotta cheese. Mix well and set aside.
5. Remove the brisé dough from the refrigerator, flour the work surface and roll it out to a thickness of 3-4 mm.
6. Using a pastry cut ter, cut out 6 disks about 12-14 cm in diameter.
7. On each disk lay a generous spoonful of cauliflower, leaving a border of about 2 cm empty.
8. Fold inward the edges of the cupcakes, pinching them with your fingers to create tips.
9. Place the cupcakes on a baking sheet lined with paper and bake at 170 degrees for about 10 to 15 minutes.

Thanks to Magdalena Of Kitchen Scacciapensieri for the recipe.