Monday, 26 January 2015
Parma Ham, Cheese and Pea Tarts
The ingredients we needed to use were -
2 large eggs, beaten
50g Parmesan cheese, grated
One red onion, diced and lightly cooked
200ml live, natural yogurt
100ml double cream
6 slices Parma ham
Also - 100g frozen peas (could be replaced by asparagus spears or brocolli florets)
The onions were being lightly cooked in some sunflower oil until they became transparent.
Taking a muffin tin, each slice of ham was cut in half and used to line the tin. This would form the 'case' for the tart/quiche filling.
A dessertspoonful of the mix was added to the bottom of the 'case' and then some fried-off onions were laid on top. Next, another layer of the mix was added until the 'cases' were filled.
Finally, a few frozen peas were added to each case. The tarts were then ready to be cooked, at 170ºC (fan oven) for about 15 minutes.
We also cooked a 'large' pastryless tart/quiche by oiling a pyrex dish, and layering the mix, onions, mix in the same way. This, larger, dish also had extra grated Parmesan sprinkled over the top before the frozen peas were added. This was cooked for about 30 minutes, until it was lightly firm when the dish was moved.
We ate the large pastryless, vegetarian, quiche warm with chilli potatoes and a green salad. It made a lovely change from the 'excesses' of the Festive Season.