Tomato and Ham Tartlets
Miniature pastry tartlets filled with a flavorful mixture of caramelized onions, diced ham, and fresh tomatoes, all topped with a sprinkle of cheese and a drizzle of olive oil. Perfect as an appetizer or light dinner.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
Ingredients
- 4tomatoes, diced
- 1cucumber, diced
- 1/2cupcheese, grated
- 1/4cuptomato sauce
- 1/2cupham, diced
- 1tbspsoy sauce
- 2eggs, beaten
- 1cupflour
- 4tbspbutter
- 2Mikan, juiced
- 1mediumonions, diced
- 2clovesgarlic, minced
- 1tspspices, mixed
- 2tbspolive oil
- 1/2cupmushrooms, sliced
Step-by-Step
- 1
Preheat the oven to 375°F (190°C). Grease a 12-cup mini muffin tin.
5m375°F (190°C) - 2
In a skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and sauté for 5-7 minutes, until they are caramelized and golden brown.
7mmedium heat - 3
Add the minced garlic and sauté for an additional minute, until fragrant.
1mmedium heat - 4
In a separate bowl, combine the diced tomatoes, diced cucumber, diced ham, mushroom slices, and the caramelized onion mixture. Season with the mixed spices, soy sauce, and a pinch of salt and pepper.
5m - 5
In another bowl, whisk together the beaten eggs and tomato sauce. Gradually add the flour and mix until a smooth batter forms.
5m - 6
Spoon the vegetable and ham mixture into the prepared mini muffin cups, filling them about 3/4 full. Top each tartlet with the egg and tomato sauce batter.
5m - 7
Bake the tartlets in the preheated oven for 15-18 minutes, or until the pastry is golden brown and the filling is set.
18m375°F (190°C) - 8
Remove the tartlets from the oven and let them cool for a few minutes. Gently remove the tartlets from the muffin tin and transfer them to a serving plate. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the grated cheese.
5m