Cape Town Tarts
Cape Town Tarts
Try this quick and easy tart recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 12 servings
  • 12 slices Parma ham (prosciutto)
  • 1 tablespoon Olive oil
  • 2 medium red Onions, very thinly sliced
  • 150 grams (5¼ ounces) red and yellow baby plum Tomatoes, cut into quarters
  • 75 grams (2¾ ounces) pitted black Olives, chopped
  • 50 grams (1¾ ounces) mild blue Cheese, cut into pieces
  • ¼ cup chopped Chives
  • 225 millilitres (1 cup) milk
  • 6 large eggs
  • Freshly ground black pepper
  • 30 grams (1 ounce) Parmesan, finely grated
  1. 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
  2. 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
  3. 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
  4. 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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