PREPARATION Preheat the oven to 220 °C. PREPARATION In a bowl, whip the cream until creamy. Mix flour with cornstarch and carefully fold into the cream. Season the dough with salt and pepper. Line a baking tray with baking paper and use a palette or pastry scraper to make thin slices of the dough about 5 cm in diameter. Pluck cleaned arugula into bite-sized pieces and place on top. Cut the ham into smaller pieces and also spread on the dough pieces. Slice some Parmesan cheese on top. Place in the preheated oven and bake on the middle rack for 5-6 minutes until golden brown. Carefully lift from the tray and serve lukewarm.
Preparation Tip:
If you use Prosciutto di Parma or another raw ham instead of the cooked ham, the tartelettes taste especially spicy. By the way, this dish should always be served lukewarm, because the crispy dough quickly becomes soft and tough after cooling.
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