Ricotta and Pecorino Tarts

These free-form tarts are called formagelle in Italian and pardulas in another Sardinian dialect, but in my dialect they’re casadinas and we traditionally make them for Easter. If you have a pasta machine, use it to roll the dough as thinly as possible; if you don’t, use a rolling pin. This recipe makes quite a few: it can easily be halved, but the tarts will keep well for a week covered and refrigerated – just warm them through in a 100°C oven for 10 minutes or so befo