1. sift the flour, together with the remaining ingredients quickly knead into a smooth dough and put in about half an hour to cool.
Roll out the dough on a floured surface until it is thin.
3. line 4 small greased tartlet tins (diameter 10 cm) with the dough.
For the topping, mix the curd cheese with softened salt, butter, flour and pepper. gradually fold in the eggs. Peel and finely dice the garlic, stir into half of the curd mixture with the parsley. Fill this amount into two of the ramekins and spread smoothly. Sprinkle the pine nuts on top and press a little firmly. Fill the remaining curd mixture into the remaining ramekins and spread smoothly. Cut the cooked ham into cubes, place on the two remaining tartlets form, the sage leaves on top. Bake the tartlets in a heated oven at 200 °C (gas mark 3) for 15-20 minutes and serve lukewarm.
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Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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