To make the dough: Sift the flour and salt into a bowl. Add the butter in small pieces and rub it into the flour with your fingers until it looks like fine crumbs. Grate 1 ounce (25 grams) of Manchego cheese and mix it in the same way until it also forms crumbs. Make a well in the center, add the egg and a splash of milk, and use a fork to break the yolk and mix it into the dough. Knead very lightly. Turn the dough out onto a floured surface and gently press it together with your hands (without overworking it, just form a ball) until it comes together. Add a little more milk if the dough doesn't hold together. Once the dough is formed, wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.

To prepare the tartlets: After chilling, roll out portions of dough with a rolling pin into thin sheets—not too thin, as they need to hold the filling. Place the dough sheets into tartlet molds, leaving about a 1-inch overhang around the edges. Gently press the dough into the molds and trim the excess with a rolling pin, pizza cutter, or knife. Prick the dough with a fork and cover with pieces of parchment paper, pressing lightly so the paper fits the mold. Fill the base with dried beans or chickpeas and bake for about 7 minutes at 350°F (175°C). The crust should be partially baked and pale, as it will bake again later.

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