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CAPE TOWN TARTS

WHEN I DON’T HAVE MUCH TIME TO SPEND ON MAKING BREAKFAST, THIS IS MY GO-TO RECIPE. ONCE ALL THE INGREDIENTS ARE PREPPED, IT’S A MATTER OF MIXING EVERYTHING INTO A JUG, LINING EACH MUFF IN TIN WITH THE PROSCIUTTO AND POURING THE MIXTURE OVER IT. THEN I LET THE OVEN DO THE COOKING WHILE CARRYING ON WITH OTHER THINGS!

PREPARATION TIME: 15 MIN

BAKING TIME: 20 MIN

MAKES 12

12 slices prosciutto

15ml olive oil

2 medium red onions, very thinly sliced

150g red and yellow, quartered baby plum tomatoes

50g mild blue cheese, cut into pieces

75ml chopped pitted black olives

60ml chopped chives

6 large eggs

225ml milk

salt and freshly ground black pepper

30ml finely grated Parmesan cheese

METHOD

Preheat the oven to 180°C. Line a 12-cup muffin tin with one slice of prosciutto in each cup, making sure to cover the bases and sides.

Heat the oil and sauté the onions for 4 minutes until soft and translucent, and place aside to cool. Mix with the tomatoes, blue cheese, olives and chives. Divide into the prepared bases.

In a jug, whisk the eggs and milk together and add a pinch of salt and black pepper. Pour equal amounts over the prepared mixture and sprinkle with the Parmesan.

Bake in the oven for 15 minutes or until puffed up and set. Cool for a few minutes and gently remove from the muffin tin.

CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE