Little Ham and Cheese Tarts

Little Ham and Cheese Tarts – Tiny tarts of flaky pie crust filled with ham, green onions, and Swiss cheese baked until golden. Serve these with a glass of wine and thank me later.

swiss and ham tartlets

This recipe came back with me from our two-year tour in Nova Scotia, Canada. My friend made this appetizer for us one night and I hounded her for the recipe. I made it all the time and for some reason, I kept losing the piece of paper that I wrote it on. She got tired of giving it to me.

Eventually, I got smart and hand-wrote it on the inside of a cookbook so that I would not lose it. Then I could not remember which cookbook I wrote it in. For most people, this would not be such a big deal, but I have a lot of cookbooks.

After browsing through quite a few of them a few days ago,I found this gem written on the inside of The Gourmet Cookbook. SO after all this I decided I should just share this recipe with you all so I will never lose it again.

These little Swiss and Ham Tartlets are one of my favourite appetisers to make. Whenever I make make a pie crust, I make an extra batch and keep it in the freezer. You do not have to do that for this recipe. You can always use a pre-made , but I like the touch of sweetness that my pie crust brings to this recipe. It helps to balance the sharpness of the cheese and ham with the creaminess of the sour cream.

While admittedly these are not the most glamorous-looking appetizers, they are perfect for any occasion and go really well with a nice crisp glass of wine. Every once in a while I will make these for dinner and serve them with a simple green salad.

Swiss and Ham Tartlets Ingredients //

swiss and cheese tartlets

How to Make // The Steps

Step 1: Roll out the pie crust and cut it into circles. Gently put the crust into a mini muffin tin. Blind bake in a preheated 375-degree oven for 10 minutes. Take the crusts out. If they puff up use the back of a spoon or a tart shaper to press them back down.

swiss and ham tartlets recipe

Step 2: Put chopped ham, green onions, and sour cream in a bowl. Season with salt and pepper. Go easy on the salt, the ham and cheese are pretty salty.

swiss and ham tartlet recipe

Step 3: Add the glorious Sargento Artisan Blends Swiss Cheese to the bowl.

swiss and ham tartlet recipe

Step 4: Mix well. Give a taste and check for seasoning.

Swiss and Ham tartlet recipe

Step 5: Use a generous Tablespoon to fill up the pie crust tarts. It will all melt together and flatten out.

Swiss and Ham tartlet recipe

Step 6: Bake for an additional 10 minutes or until the tarts are hot and melty.

Swiss and Ham tartlet recipe

I sometimes reserve a few green onions to garnish the top. Serve with a nice crispy glass of white wine and enjoy!

Swiss and Ham tartlet recipe

Can you Use a Different Cheese for the Tartlets //

Absolutely! The great thing about these tartlets is, you can practically use any of your favourite cheese or meat you like. I prefer them with swiss cheese but I have also made these using cheddar cheese and they taste just as good!

How to store //

These tartlets can be stored in the fridge for 3-4 days. However, make sure that they have cooled down before putting them in an airtight container and into the fridge.

Are you going to be away and wont be able to consume these leftover tartlets for a while?

No worries! These little yummy appetizers can also be frozen for up to 3 months. Just make sure to thaw them in the fridge the night before you want to consume them and put them in the oven until hot and crispy before serving with some delicious wine.

swiss and ham tartlets

Swiss and Ham Tartlets

Yield: makes 24

Swiss and Ham Tartlets - One bite deliciousness. Just a few ingredients makes these ham and cheese mini tarts that go perfeclty with a glass of wine.

Ingredients

  • 1 recipe pie crust or prepared pie crust
  • 2 cups Sargento® Artisan Blends® Shredded Swiss Cheese (2 bags with some left over)
  • 2/3 cup finely chopped ham
  • 1/3 cup chopped green onions
  • 2/3 cup sour cream
  • salt and pepper

Instructions

  1. Roll out the pie crust and cut into circles. Gently put the crust into a mini muffin tin. Blind bake in a preheated 375 degree oven for 10 minutes. Take the crusts out. If they puff up use the back of a spoon or a tart shaper to press them back down.
  2. Put chopped ham, green onions, and sour cream in a bowl. Season with salt and pepper. Go easy on the salt, the ham and cheese are pretty salty.
  3. Add the glorious Sargento Artisan Blends Swiss Cheese to the bowl.
  4. Mix well. Give a taste and check for seasoning.
  5. Use a generous Tablespoon to fill up the pie crust tarts. It will all melt together and flatten out.
  6. Bake for an additional 10 minutes or until the tarts are hot and melty.
  7. I sometimes reserve a few green onions to garnish the top. Serve with a nice crispy glass of white wine and enjoy!
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 20 Comments

  1. The Café Sucré Farine

    So cute! These would be great for a Easter or Mother’s day brunch! I always love new egg recipes! Thanks!

  2. Cara

    What a cute little appetizer!

    1. bakedbree

      thank you Cara! These are so good!

  3. Jaden

    oh sooo cute! love how they are bitesized.

    1. bakedbree

      thanks Jaden! They are pretty tasty with a nice glass of wine too.

  4. Reese

    LOVE the idea. Instead of a mini-muffin tin, would regular sized muffin tin work (the one made for 12 muffins)?

    1. bakedbree

      Yes, it just might take a little longer to cook.

  5. zoie

    Those look lovely, I was wondering do they re-heat up okay? Like perhaps the next day – or for a late night snack.

    1. bakedbree

      Yes! They can easily be reheated.

      1. zoie

        Thanks Bree!! I’ve been salavating over this recipe for a week. I’m on the hunt for a proper baking tray today!

        1. bakedbree

          A mini muffin tin should not be too hard to find.

  6. Christine

    Can I pre-bake the crust, fill them and then refrigerate the night before? If so, how long should I bake them to finish baking the crust?

    1. bakedbree

      I don’t know, I’ve never made them that way. I don’t know why you wouldn’t make the whole recipe at once and just reheat them before serving.

      1. Christine

        Ok, thanks. I was thinking about how to keep the last part freshly made but doing some of the work ahead of time. Thanks anyway. Looking forward to making them today.

        1. Christine

          Made them today for a family party and they were incredible. Very easy to make and tasted delicious. Everyone loved them, thanks for a great recipe.

          1. bakedbree

            You are welcome, I love these tarts too. I haven’t made them in awhile, I need to.

        2. bakedbree

          Glad you figured it out.

  7. Heidi

    How many does this recipe yield please? Apparently my four year old granddaughter has requested these for her birthday party! (She has excellent taste.)

    1. bakedbree

      24ish?

      1. Heidi

        HUGE HIT at the party. I even made some vegetarian ones, with mushrooms and onions using colby-jack cheese (Sargento of course.) A little richer tasting – good – but the ham and swiss were the best! Thanks so much, will be making them again soon.

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