Preparation

Use a pastry ring to divide the shortcrust pastry into rings and put these rings inside tartlet moulds.
Pierce the surface, cover each tartlet with a small piece of parchment paper and place dried chickpeas on top of it to prevent the pastry from rising while cooking.
Bake for about 12 minutes at 190°C, until the edges become golden brown.
Take out from the oven and let it cool down.
Prepare the filling: stir the stracchino cheese with one spoon of oil, thyme leaves, salt and pepper.
Be careful: ingredients must be well mixed. Put the filling in a pastry bag and stuff the tartlets.
Complete with a rose-shaped slice of Milan salami and a small branch of thyme and serve.