2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup plus 1 tablespoon unsalted butter or margarine, cut into small pieces
1 small egg
3 to 5 tablespoons cold water
For the filling:
3 cups grated sour cream cheese
3/4 cup milk
2 eggs
1/2 teaspoon white and nutmeg
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup plus 1 tablespoon unsalted butter or margarine, cut into small pieces
1 small egg
3 to 5 tablespoons cold water
For the filling:
3 cups grated sour cream cheese
3/4 cup milk
2 eggs
1/2 teaspoon white and nutmeg
Prepare the dough: In a large bowl, sift together the flour and salt
Add the butter or margarine and mix with your fingertips or two knives until a crumbly mixture forms
Add the egg, mixing lightly with a fork
Add enough cold water to form a smooth, even dough
Shape into a ball, wrap in aluminum foil, and refrigerate for 2 hours
Make the filling: In a medium bowl, mix together the cheese, milk, eggs, and nutmeg
Preheat the oven to moderate temperature (170°F)
On a lightly floured surface, roll out the dough to a thin sheet
Cut into 16 circles with a 10 cm diameter each
Place in 16 cupcake liners or muffin tin cups, pressing the edges firmly
Bake for 15 minutes, then remove from oven
Fill with the filling up to the edge and smooth with a spatula
Return to oven and bake until the filling is well browned
Serve warm, yielding 16 tartines.
