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Country Ham and Broccoli Tartlets

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"These dainty tea tartlets can be made with just flour, but I find that the cornmeal adds not only delectable flavor but a much more interesting texture. This is still another way Southerners use up either the scraggly ends of a country ham or simply leftover ham. Fresh asparagus tips or pieces of green or red bell pepper can be substituted for the broccoli. Miniature 12-cup metal muffin pans are widely available and indispensable in the Southern kitchen for tiny tarts such as these."

List of Ingredients

â—¦ 2 ounces cream cheese
â—¦ 3 tablespoons butter, room temperature
â—¦ â…“ cup all-purpose flour
â—¦ â…“ cup white cornmeal
â—¦ â…“ cup heavy cream
â—¦ 1 large egg
â—¦ ½ cup freshly grated Parmesan cheese
â—¦ â…“ cup finely chopped country ham
â—¦ 12 tiny, fresh broccoli florets
â—¦ 1 tablespoon melted butter


Recipe

In a bowl, stir together the cream cheese and butter till well blended. Add the flour and cornmeal, stir till smooth, cover with plastic wrap, and chill 1 hour.

Preheat the oven to 400° F. Grease the cups of a miniature 12-cup muffin pan. With your hands, roll the dough into 12 balls, place the balls in the prepared muffin pan cups, press evenly on the bottom and up the sides, and set aside.

In a bowl, whisk together the cream and egg till well blended. Add the Parmesan cheese and country ham, and stir till well blended. Spoon the batter evenly into the muffin cups and bake 8 minutes. Reduce the heat to 300° F. Top each tartlet with a broccoli floret, brush each floret lightly with melted butter, and bake till golden, about 18 minutes.

Makes 12 tartlets