Individual sized tarts start from a bread mix base, with onion slices, garlic and Black Forest ham baked in seasoned sour cream.
- 1 package bread mix 500 g, such as Seitenbacher sour dough mix
- 2 large onions sliced thinly
- 2 large garlic cloves crushed
- 3 tablespoons rapeseed oil
- 7 oz Black forest ham chopped, 200 g
- 2 egg yolks
- 4 tablespoons sour cream
- pinch grated nutmeg
- sea salt and freshly ground black pepper
Make up the bread dough according to instructions on the package. Divide dough into six balls and roll out to the size of a salad plate on a lightly floured board. Place on two non-stick baking sheets and press down in the center to form slight hollows. (This is so the egg yolk mix doesn't run off the topping.)
Prick the bases. Set aside to rise slightly while you make the toppings. Preheat the oven to 400 degrees F.
Sauté the onions and garlic in the oil for about 15 minutes until softened and golden brown. Remove with a slotted spoon and drain on paper towels, seasoning lightly.
Add the Black Forest ham to the pan and fry until slightly crisp. Don't over-crisp as it will be baked later.
Spread the onion between the six bread rounds and scatter over the ham. Beat the egg yolks with sour cream and seasoning plus a pinch of nutmeg.
Spoon over the six rounds. Bake for 10 minutes then reduce temperature to 350 degrees and bake for another 10 minutes until the dough is cooked. Remove onto a wire rack and cool.
Recipe courtesy of Roz Denny, Modern German Food