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
Recipe courtesy of Roz Denny, Modern German Food
- 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.
- Serve warm.