Cape Town Tarts

  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 20 min
  • Yield: 12 servings
Share This Recipe


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


  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.