Cape Town Tarts
Cape Town Tarts
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 129
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 110
- Sodium
- 578
- Total: 45 min (includes cooling time)
- Active: 20 min
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 129
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 110
- Sodium
- 578
- Total: 45 min (includes cooling time)
- Active: 20 min
Ingredients
12 slices Parma ham (prosciutto)
1 tablespoon olive oil
2 medium red onions, very thinly sliced
150 grams (5 1/4 ounces) red and yellow baby plum tomatoes, cut into quarters
75 grams (2 3/4 ounces) pitted black olives, chopped
50 grams (1 3/4 ounces) mild blue cheese, cut into pieces
1/4 cup chopped chives
225 milliliters (1 cup) milk
6 large eggs
Freshly ground black pepper
30 grams (1 ounce) Parmesan, finely grated
Directions
- Preheat the oven to 180 degrees C (360 degrees F). Take a 12-hole standard muffin tin and line each hole with one slice of ham, covering the bases and sides.
- Heat the oil in a pan and saute the onions until soft, about 4 minutes. Place aside to cool, and then mix with the tomatoes, olives, blue cheese and chives. Divide among the prepared bases.
- In a jug (large measuring cup), whisk the milk and eggs together and add a pinch of black pepper. Pour equal amounts into the prepared bases and sprinkle with the Parmesan.
- Bake until puffed up and set, about 15 minutes. Cool for a few minutes and then gently remove from the muffin tin.
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