Caramelized Prosciutto Tartlets

1. 1

   To make the pastry dough, dissolve 1 tsp salt in 1/3 cup cold water. Cut 18 tbsp butter into 1 3/4 cups flour until butter is pea-sized crumbs. Add salted water and continue to mix until dough just comes together. Turn out onto a lightly floured work surface and knead gently until smooth. Flatten into a disc and wrap in plastic wrap. Chill overnight.

2. 2

   Roll pastry out to 1/8 inch thick. Wrap with plastic wrap and let rest for 2 hours.

3. 3

   Preheat oven to 375u00b0F. Cut out 24 (3 inch) rounds from pastry dough and use to line small tart pans. Blind bake for 15 mins, or until golden and cooked through. Let cool in pans on a wire rack.

4. 4

   Line a baking tray with parchment paper. Sprinkle with 1/2 the powdered sugar then lay prosciutto on top. Dust with remaining powdered sugar, cover with parchment paper and weigh down with a baking tray. Bake until golden and crispy, about 15 mins. Let cool on a wire rack then snap into shards.

5. 5

   To make the filling, melt remaining butter in a saucepan over medium-low heat. Cook onions and bay leaves until soft, around 15 mins. Season. Add remaining flour and cook for 3 mins, stirring regularly. Gradually add milk then bring to a boil and cook, stirring constantly, until thick. Stir in cheese and remove from heat. Discard bay leaves and transfer to a piping bag. Pipe into tartlets. Top with prosciutto shards and garnish with sage.

* Per serving · 4 servings · Values may vary.

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