Name: Savory Egg and Ham Tartlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300 g of All Purpose Flour; 150 g of Butter; 50 g of Parmesan Cheese; 2 Eggs; Eggs; Ham; Fontina Cheese; Ham

Do you love surprising your guests with a tempting, refined appetizer? This savory egg and ham tartlets recipe is just what you need: a treat that’s perfect for any occasion, from dinner with friends to the holiday buffet. These tartlets, with their soft, savory filling, combine the creaminess of eggs and the delicacy of cooked ham with a crumbly savory shortcrust base rich in Parmigiano and fontina. A real triumph of flavors, ideal to serve as an egg and ham appetizer, at a Sunday brunch or as an elegant finger food that wins over grown-ups and kids alike.

If you’re wondering how to make easy savory tartlets that never fail, let this recipe inspire you: just a few steps stand between you and an amazing result, ready in under half an hour. The beauty of these savory tartlets, perfect for an aperitivo, is how versatile they are: you can serve them warm or cold, perhaps with a glass of white wine. They keep very well and are also ideal if you want to get organized ahead of time for a buffet dinner or to fill your table with savory ham and egg bites.

If you’re looking for ham and egg finger food ideas, this one is hard to beat, partly because it suits everyone’s taste. Even those who aren’t experts in the kitchen will find how to bake savory tartlets with pâte brisée or shortcrust pastry simple, bringing true little works of art to the table. Don’t miss our other buffet recipes either, like Savory Leek and Salmon Tartlets, Asparagus Mini Quiches or Tuna Pastry Boats. If instead you prefer bolder flavors, we recommend the Mushroom and Cheese Tartlets and the Savory Salmon and Zucchini Tartlets.

Discover this recipe for soft, savory tartlets that never goes out of style: authentic flavor, simple preparation and guaranteed success on any occasion.

Method

To make the Savory Egg and Ham Tartlets, first make the savory shortcrust pastry: take a medium bowl and mix the flour and Parmigiano together, then add the cold butter, cut into cubes beforehand, and work it with your hands until the mixture looks sandy. Now add the eggs as well and start kneading quickly and firmly. When you have a smooth, even dough, shape it into a block, wrap it in plastic wrap and let it rest in the fridge for about 20 minutes.

While the pastry is in the fridge, take the sliced cooked ham and the fontina and cut them a little smaller than your tartlet molds. Then take the pastry back out, knead it quickly a little more and roll it out with a rolling pin into a thin sheet. Cut out squares slightly larger than your tartlet molds. Take the tartlet molds, butter them and then line them with the pastry, trimming off the excess.

Prick the pastry with a fork, then cover the base with a slice of cooked ham and one of fontina. Now break an egg into each tartlet, then bake at 180 °C (350 °F) for about 10 minutes, or until the pastry is golden. When the pastry is cooked, take everything out of the oven and remove the tartlets from the molds. Let them cool slightly, garnish them with the diced cooked ham and finally serve the Savory Egg and Ham Tartlets. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can also make these Savory Egg and Ham Tartlets lactose-free: simply use lactose-free butter, leave out the fontina and replace the grated cheese in the pastry with a pinch of salt. If instead you’d like a more flavorful savory shortcrust, you can use pecorino instead of Parmigiano. If you want to make vegetarian savory tartlets, simply leave out the cooked ham or replace it with zucchini, mushrooms or the vegetables you like best.

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Savory Egg and Ham Tartlets

Ingredients for 4 people

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