Tortellini Timbale

To prepare a delicious tortellini-filled tart, you need to start with the dough, also known as pâte brisée. This is essential for achieving a crispy and flavorful base. The mixture of flour and butter can be efficiently done in a food processor; however, to get a perfect dough, it is recommended to knead by hand, with hands cooled under cold water. Make sure you have a cold working surface, ideally a marble or metal slab, kept in the refrigerator before use. The temperature in the kitchen should be between 17 and 20 degrees Celsius, and if you choose to use the food processor, keep its bowl in the fridge for 3-4 hours.

Start by placing the flour in a cold bowl, adding the cubed butter and salt. Mix for 20 seconds until you achieve a sandy texture. Put the mixture on the work surface and form a well in the middle. Add cold water and quickly knead the dough with your cold hands until it becomes elastic. Once you have a firm dough, wrap it in cling film and let it chill for 30-40 minutes.

While the dough cools, you can prepare the Bechamel sauce. Heat the milk in a saucepan, and in another saucepan, melt the butter over low heat. When the butter has melted, add the flour and mix quickly without changing the color of the mixture. Turn off the heat and gradually add the warm milk, stirring constantly. Put the sauce on low heat, and once it starts to boil, add salt and grated nutmeg. Simmer the sauce for about 10 minutes until it thickens, but without becoming too dense. Cover it with cling film to keep it warm.

For the filling, boil the tortellini according to the package instructions in salted water. Clean and chop the leek, and dice the ham. In a large skillet, heat the oil and add the leek, stirring over low heat. After a few minutes, add the frozen peas and cook for 10-15 minutes. Once the tortellini are cooked, drain them and add them to the skillet along with the ham. Season with salt and white pepper.

To shape the dough, line a baking dish with parchment paper. Divide the dough into two parts: one for the lid and the other for the base and sidewalls. Roll out the dough to a thickness of 4 mm, cut a 19 cm circle for the lid and place it in the dish. Then, cut the remaining dough for the base and sidewalls, ensuring that the parchment paper is between the dough and the dish.

Beat an egg and brush it over the dough in the dish. Cut shapes from the dough to decorate the lid and sprinkle with chopped dill. Preheat the oven to 180 degrees Celsius and bake the lid until golden. Roll out the remaining dough, cut an 18 cm disc for the base of the tart, and place it in the dish, adding butter and Parmesan on top. Add the Bechamel sauce and the layered tortellini mixture, continuing with Parmesan and sauce for each layer until the dish is filled. Bake the tart for 40-45 minutes, allowing it to cool slightly before removing it from the mold. Place the lid on top and serve warm, enjoying its savory aroma!