Tartlets with Dates, Arugula and Smoked Salmon

For the pastry: pile flour on the work surface and make a well in the center. Cut cold butter into pieces and arrange around the well. Sprinkle salt over it and add beaten egg into the well.Chop with a knife until crumbly and quickly knead with hands to a smooth pastry. If necessary, add more water or cold water. Wrap in plastic wrap and refrigerate for 30 minutes. 

Butter ramekins with a little softened butter and sprinkle with flour.

Rinse and spin dry arugula, tear into smaller pieces as needed. Pit and chop dates. Whisk crème fraîche with cream, eggs and half of cheese in a bowl and season with pepper, nutmeg and a little salt. 

Roll out pastry on a floured surface and cut out circles to fit ramekins. Line ramekins with pastry, making edges all around. Spread arugula and dates in ramekins and top with creme fraiche mixture. Sprinkle with remaining cheese and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes or until golden brown.