Caramelized Onion, Smoked Ham & Cheese Tartlets
You can add up to one cup of cooked spinach, kale or chard in place of the ham for a vegetarian option. Tartlets can be topped with sliced cherry tomatoes for a little zip and color. Yield: About 30 tartlets
- Pâte Brisée Dough, recipe follows
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 3 large eggs
- 1½ cups half and half or heavy cream
- 4 ounces smoked ham, chopped into small pieces
- ½ cup shredded aged cheddar or similar cheese
- 1 tablespoon chopped flat leaf parsley
1. Prepare Pâte Brisée Dough (recipe link below). Roll, cut and freeze circles until ready to use.
2. Heat a medium sauté pan over medium high heat. Add the butter and lightly brown. Add the onions and cook until the onions are golden and their juices are dry, season with salt and pepper. Spread evenly on a plate to cool quickly.
3. Whisk the eggs together in a medium bowl. Whisk in the liquid and season with 1 teaspoon of salt and a few grinds of black pepper.
4. Add the cooled onions, ham, cheese and parsley to the egg mixture and stir to combine well. Refrigerate until ready to use.
5. Preheat the oven to 400 degrees F. Remove Pâte Brisée circles from the freezer and press evenly into a mini-muffin tin.
6. Using a small spoon, scoop a small amount of the filling, about 2 to 3 teaspoons, into the crust. It’s OK if the filling rises above the top of the crust.
7. Bake for 20 minutes on the bottom rack of the oven. Reduce the oven heat to 350 degrees F and continue baking for 10 to 15 minutes until the tops of the tartlets are puffed and golden. Cool to warm. Run a small sharp knife around the edge of the tarts to release. Serve warm, or cool and refrigerate. Reheat in a 350 degree F oven for 10 minutes to serve.