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Asparagus Ham Tartlets
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1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
3/4 cup plus 1 tablespoon all-purpose flour, divided
1/4 cup cornmeal
1 egg
1/3 cup heavy whipping cream
3/4 cup shredded Swiss cheese
1/2 cup diced fully cooked ham
18 fresh asparagus tips (cut into 1-inch pieces)
In a small mixing bowl, beat cream cheese and butter until smooth. Beat in 3/4 cup
flour and cornmeal. Cover and refrigerate for 1 hour. Shape dough into 18
balls. Press onto the bottom and up the sides of greased miniature muffin cups.
In a large bowl, whisk egg and cream. Stir in remaining flour until smooth. Add
cheese and ham. Spoon about 1 tablespoon into each cup. Bake at 425° for 7
minutes. Reduce heat to 325°. Top each tart with an asparagus tip. Cover
loosely with foil. Bake 17-20 minutes longer or until a knife inserted near the
center comes out clean.
Yield: 1-1/2 dozen.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |