Little Ham and Cheese Tarts – Tiny tarts of flaky pie crust filled with ham, green onions, and Swiss cheese baked until golden. Serve these with a glass of wine and thank me later.
This recipe came back with me from our two-year tour in Nova Scotia, Canada. My friend made this appetizer for us one night and I hounded her for the recipe. I made it all the time and for some reason, I kept losing the piece of paper that I wrote it on. She got tired of giving it to me.
Eventually, I got smart and hand-wrote it on the inside of a cookbook so that I would not lose it. Then I could not remember which cookbook I wrote it in. For most people, this would not be such a big deal, but I have a lot of cookbooks.
After browsing through quite a few of them a few days ago,I found this gem written on the inside of The Gourmet Cookbook. SO after all this I decided I should just share this recipe with you all so I will never lose it again.
These little Swiss and Ham Tartlets are one of my favourite appetisers to make. Whenever I make make a pie crust, I make an extra batch and keep it in the freezer. You do not have to do that for this recipe. You can always use a pre-made , but I like the touch of sweetness that my pie crust brings to this recipe. It helps to balance the sharpness of the cheese and ham with the creaminess of the sour cream.
While admittedly these are not the most glamorous-looking appetizers, they are perfect for any occasion and go really well with a nice crisp glass of wine. Every once in a while I will make these for dinner and serve them with a simple green salad.
Swiss and Ham Tartlets Ingredients
- 1 recipe pie crust or prepared pie crust
- 2 cups Shredded Swiss Cheese (2 bags with some leftover)
- 2/3 cup finely chopped ham
- 1/3 cup chopped green onions
- 2/3 cup sour cream
- salt and pepper
How to Make – The Steps
Step 1: Roll out the pie crust and cut it into circles. Gently put the crust into a mini muffin tin. Blind bake in a preheated 375-degree oven for 10 minutes. Take the crusts out. If they puff up use the back of a spoon or a tart shaper to press them back down.
Step 2: Put chopped ham, green onions, and sour cream in a bowl. Season with salt and pepper. Go easy on the salt, the ham and cheese are pretty salty.
Step 3: Add the glorious Sargento Artisan Blends Swiss Cheese to the bowl.
Step 4: Mix well. Give a taste and check for seasoning.
Step 5: Use a generous Tablespoon to fill up the pie crust tarts. It will all melt together and flatten out.
Step 6: Bake for an additional 10 minutes or until the tarts are hot and melty.
I sometimes reserve a few green onions to garnish the top. Serve with a nice crispy glass of white wine and enjoy!
Can you Use a Different Cheese for the Tartlets
Absolutely! The great thing about these tartlets is, you can practically use any of your favourite cheese or meat you like. I prefer them with swiss cheese but I have also made these using cheddar cheese and they taste just as good!
How to store
These tartlets can be stored in the fridge for 3-4 days. However, make sure that they have cooled down before putting them in an airtight container and into the fridge.
Are you going to be away and wont be able to consume these leftover tartlets for a while?
No worries! These little yummy appetizers can also be frozen for up to 3 months. Just make sure to thaw them in the fridge the night before you want to consume them and put them in the oven until hot and crispy before serving with some delicious wine.
Little Ham and Cheese Tarts | Baked Bree
Ingredients Â
- 1 recipe pie crust or prepared pie crust
- 2 cups Shredded Swiss Cheese 2 bags with some left over
- 2/3 cup finely chopped ham
- 1/3 cup chopped green onions
- 2/3 cup sour cream
- salt and pepper
InstructionsÂ
- Roll out the pie crust and cut into circles. Gently put the crust into a mini muffin tin. Blind bake in a preheated 375 degree oven for 10 minutes. Take the crusts out. If they puff up use the back of a spoon or a tart shaper to press them back down.
- Put chopped ham, green onions, and sour cream in a bowl. Season with salt and pepper. Go easy on the salt, the ham and cheese are pretty salty.
- Add the glorious Sargento Artisan Blends Swiss Cheese to the bowl.
- Mix well. Give a taste and check for seasoning.
- Use a generous Tablespoon to fill up the pie crust tarts. It will all melt together and flatten out.
- Bake for an additional 10 minutes or until the tarts are hot and melty.
Nutrition
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