Mozzarella Tartlets

'Combine the flour in a bowl with a pinch of salt and 120g unsalted butter, cut into small pieces.'

Mix with your hands until it forms a crumbly mixture

Add the egg yolks and 2 tablespoons of cold water, and work the dough until it's smooth and even

Shape into a ball, wrap in plastic film, and refrigerate for 30 minutes

Roll out the dough to a thickness of 0.5 centimeters and line eight mini tart pans with butter

Poke the bottom with a fork

Distribute the mozzarella and tomato slices

Finish with a drizzle of olive oil and sprinkle chopped fresh herbs

Bake in the oven for 15 minutes

Serve immediately.