75 g. Heavy Cream
15 g. Parmigiano Reggiano Cheese
q.s. Salt & Pepper
30 g. Speck
Cut the puff pastry into a circular shape (diameter 13 cm) and place 1 in every molds. Prepare the filling by mixing in a bowl the eggs, heavy cream, grated Parmesan, parsley, salt and pepper. Mix everything and fill the molds. now you can add to each portion a teaspoon of artichoke sauce and half a slice of speck. Bake at 180 ° C for 10/15 minutes.