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Swiss and Ham Tartlets

swiss and ham tartletsThis post is sponsored by Sargento Cheese.

This recipe came back with me from our two year tour in Nova Scotia, Canada. My friend Charmaine 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 in on. She got tired of giving it to me. Eventually, I got smart and hand wrote in on the inside of a cookbook so that I would not lose it. Then I could not remember which cookbook I wrote it in. Issues. I have big ones. 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 hit pay-dirt when I found this gem written on the inside of The Gourmet Cookbook. I remember when my grandmother gave me this book. I was disappointed because there are no pictures, so I let it sit on my shelf for a very long time untouched. One day I opened it and kicked myself for being such a brat. This book is amazing. This cookbook is a must have in any kitchen.

These little Swiss and Ham Tartlets are one of my favorite appetizers to make. Whenever I make pie crust, I make an extra and keep it in the freezer. You do not have to do that for this recipe. You can always use a pre-made pie crust, 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 awhile I will make these for dinner and serve them with a simple green salad.

swiss and cheese tartlets 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

swiss and ham tartlets recipeRoll 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.

swiss and ham tartlet recipePut 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 recipeAdd the glorious Sargento Artisan Blends Swiss Cheese to the bowl.

Swiss and Ham tartlet recipe

Mix well. Give a taste and check for seasoning.

Swiss and Ham tartlet recipeUse a generous Tablespoon to fill up the pie crust tarts. It will all melt together and flatten out.

Swiss and Ham tartlet recipeBake for an additional 10 minutes or until the tarts are hot and melty.

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

Print

Swiss and Ham Tartlets


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!

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  1. The Café Sucré Farine

    April 14th, 2011 at 2:13 pm

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

  2. Cara

    April 15th, 2011 at 10:10 am

    What a cute little appetizer!

  3. bakedbree

    April 15th, 2011 at 2:51 pm

    thank you Cara! These are so good!

  4. Jaden

    April 18th, 2011 at 7:53 am

    oh sooo cute! love how they are bitesized.

  5. bakedbree

    April 18th, 2011 at 5:13 pm

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

  6. Reese

    December 28th, 2011 at 9:38 am

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

  7. bakedbree

    December 31st, 2011 at 12:48 am

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

  8. zoie

    July 10th, 2012 at 2:21 am

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

  9. bakedbree

    July 12th, 2012 at 9:25 pm

    Yes! They can easily be reheated.

  10. zoie

    July 16th, 2012 at 3:37 pm

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

  11. bakedbree

    July 19th, 2012 at 3:02 pm

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

  12. Christine

    February 28th, 2014 at 7:03 pm

    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?

  13. bakedbree

    March 1st, 2014 at 12:09 am

    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.

  14. Christine

    March 1st, 2014 at 10:10 am

    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.

  15. Christine

    March 1st, 2014 at 9:07 pm

    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.

  16. bakedbree

    March 4th, 2014 at 6:36 pm

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

  17. bakedbree

    March 4th, 2014 at 6:36 pm

    Glad you figured it out.

  18. Heidi

    July 24th, 2015 at 2:37 pm

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

  19. bakedbree

    July 24th, 2015 at 3:09 pm

    24ish?

  20. Heidi

    July 27th, 2015 at 5:13 pm

    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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