Preparation
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1Butter the tartlet tin (Ø 22 cm) and let the puff pastry sheets thaw. Peel onions and cut into rings. Heat Biskin® in the pan and fry the onions and diced ham.
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2Melt the butter in a saucepan, add the delicate cologne flakes, stir, sweat for a minute and stir with the milk and cream until smooth.
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3Place the puff pastry sheets together, roll them out and line the tartlet tin with them. Spread the onion and ham mixture on the base. Stir the egg into the cooled sauce, season with nutmeg and pepper and add to the onion-ham mixture. Cover with walnut halves and bake on the middle rack.
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4Top/bottom heat: 225 °C Circulating air: 200 °C Baking time: 20-25 minutes Preparation time: approx. 25 minutes
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5Use several small tartlet molds - and you have the perfect party snack
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for a tartlet pan:
3 pcs
Puff pastry sheet
300 G
red onion
2 EL
Biskin® vegetable oil for frying
200 G
Ham cubes
30 G
butter
60 G
Delicate Kölln Oat Flakes
100 ml
Whole milk
50 ml
whipped cream
1 pcs
Egg (weight class M)
something
nutmeg
10
Walnut kernel half
