I don’t remember at what stage did I fall in love with Pork. I can eat it in any form and eat a lot of it. Especially when I have some delicious “Prosciutto” in front of me, my gluttony knows no bounds. “Prosciutto” is dried cured Ham cured with Salt and air dried for some time till it becomes this delicious slice of heaven that it is.
Usually eaten as an “Antipasti” on its own or wrapped with Melons, it has a very strong smell and flavor which somehow blends beautifully with the sweetness of the Melon. It is also used as a topping in Pizzas, Salads and tarts and god I love it.
It is an expensive cut of meat and some days when I am in the mood to indulge I treat myself to a few slices of good quality Prosciutto to be enjoyed with a chilled glass of wine and olives while watching a good movie. Because let’s face it, some days a girl need to treat herself.
And these “Goats Cheese and Prosciutto Mini Tartlets” are one of the best ways to enjoy the glorious meat that I can devour without any regrets. Yes it has puff pastry, yes it has Goats cheese, yes it has a salty slice of meat but really, do I look like a girl who worries about what she eats?
A perfect party starter or a breakfast option you can use a full sheet of pastry or make mini tartlets like I have. Somehow the fact that these tartlets are so small made me feel a little less guilty. We enjoyed these with a chilled bottle of Riesling and they tasted perfect. And if my Ode to Pork doesn’t convince you to make them, then perhaps the fact that they are ready in minutes should.
Recipe (Cooking time 15 – 20 minutes, makes 12 mini tartlets)
Two ready-made Puff pastry sheets thawed at room temperature
100 gms Prosciutto (I had around four thin slices)
12 Cherry Tomatoes (1 for each tartlet)
Olive oil to drizzle on top
A Muffin pan to bake the tartlets
Pre-heat the oven to 180 Degrees C.
Using a cutter or a bowl make six rounds from each sheet of pastry. You don’t have to oil the Muffin tray or use a Muffin case as the butter from the pastry will not allow it to stick to the pan.
Place each pastry round in its individual slot. Slice each Cherry Tomato into two pieces and place them in individual pastry cases.
Tear the Prosciutto into equal slices and place in the pastry case and top it up with Goats cheese, a drizzle of Olive oil and some Oregano on each tart.
Bake for 15 -20 minutes till the pastry has puffed up and turned Golden brown.
Serve hot or warm as you please.
Tip: The Prosciutto and Goats Cheese have both got strong flavors so don’t go overboard with them.
Also since the Prosciutto is already salty I don’t use any Salt for these tartlets.