Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Cape Crusader
Cape Town Tarts
Total:
45 min
(includes cooling time)
Active:
20 min
Yield:
12 servings
Level:
Easy
Total:
45 min
(includes cooling time)
Active:
20 min
Yield:
12 servings
Level:
Easy
Total:
45 min
(includes cooling time)
Active:
20 min
Yield:
12 servings
Level:
Easy

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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