3 frozen puff pastry sheets
1 small red onion finely chopped
100 g leg ham diced
2 vine ripened tomatoes, deseeded and diced
1/3 cup shredded fresh basil leaves
¼ cup grated fresh parmesan
2 x 60 g eggs
2/3 cup cream
Preheat over to 220 C
Cut pastry into 24 rounds. Press pastry rounds into tartlet pans.
Sprinkle a little onion into the base, top with ham, tomato, basil and parmesan.
Beat eggs and cream together in jug. Carefully pour the mixture over the filling in each tart.
Bake at 15-20 minutes until tartlets are puffed and golden.
Remove from oven and let tartlets stand in pan for 10 minutes. Remove and serve warm.