Mini Parma ham vegetable tarts are wrapped with ham rather than the usual pastry and make tasty little snacks or party nibbles to share. These tarts are naturally gluten free, so it means everyone can enjoy them – plus, they make a change from traditional tartlets that are quick and easy to make.
Watch how to make Mini Parma ham vegetable tarts
- 2 eggs
- 200ml cream
- 150g chopped vegetables – we used sweetcorn, asparagus and pepper
- 1tbsp pesto
- 8 wide slices Parma ham
Heat the oven to 200C, gas 6. In a large jug mix together the eggs, cream, vegetables and pesto.
Line 8 spaces of a 12-hole muffin tin with Parma ham. Pour in the egg mixture to fill each ‘case’.
Bake for 15-20 mins or until the egg has set to the touch. Cool a little before serving. Once cooled completely, these will keep in the fridge for a couple of days.
Top tip for making Mini Parma ham vegetable tarts
You can switch up the vegetables to more your favourites - courgettes and peas would make a good substitue