Time Travel Tarts

I am going way back to December for this recipe, so imagine snow on the ground, Christmas jingles everywhere you turn and a family Christmas being hosted at your house. The inspiration for this recipe was for a 21" inch tart that had large chunks of vegetable and prosciuto throughout. I was well  prepared to make this tart when Katie suggested that bite sized tarts might be a better option for our appetizer themed party. As always Katie's idea was a hit, the mini tarts being perfectly sized one bite appetizers.

Vegetable & Basil Mini Tarts w/ Prosciutto

 

Ingredients:

3 tbsp olive oil

1 onion, finely chopped

½ eggplant, finely chopped

1 zucchini, finely chopped

2 sheets puff pastry

8-10 cherry or grape tomatoes, sliced

4-5 slices prosciuto, finely sliced

10-12 leaves fresh basil

Salt and pepper to taste

Method:

 

Preheat oven to 325 degrees Fahrenheit. Heat 1 tbsp olive oil in deep side pan over medium low heat, stirring occasionally for 10 to 15 minutes, until soft but not coloured.

In a separate pan, heat 2 tbsp olive oil add zucchini + eggplant and cook 5 minutes until tender.

Roll out dough and using a circular cookie cutter, make small disks. Places disks in greased muffin tin.

Mix together onions, eggplant, zucchini. Slice cherry tomatoes. Put 1 heaped tsp of vegetable mixture into pastry lined muffin tins. Add 1 slice cherry tomato to each tart and a pinch of sliced prosciuto. Drizzle with olive oil. Bake for 30 minutes.

Remove tarts from oven and sprinkle over basil.

Serve and enjoy!