pointed cabbage and ham tartlets

Ingredients for 1 servings:

• ½ pointed cabbage
• 125 g diced ham
• 1 onion(s)
• 3 eggs
• 3 tbsp tomato paste
• 100 ml cream
• 1 pt. tarte flambée dough, approx. 240 g
• Butter or oil
• 100 ml water
• some cheese, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

for a 12-cup muffin tray

Cut the pointed cabbage into thin strips and fry in a pan with a little oil until lightly browned. Dice the onion, add it to the cabbage, and continue to sauté over low heat. Add the tomato paste and deglaze with a little water. Simmer everything over low heat, covered if necessary, for about 20 minutes, stirring occasionally. Fry the ham cubes in a pan without oil until lightly browned. Preheat the oven to 200°C (top/bottom heat). While the cabbage is simmering, roll out the tarte flambée dough (either from the refrigerated section or homemade). Grease the holes of a 12-hole muffin tin well. Cut the dough into 12 small squares and place them in the holes. Pre-bake the tart bases in the preheated oven on the middle rack for about 5-10 minutes, depending on the thickness of the dough. Mix the cooked cabbage with the fried ham and season with pepper. Since the ham is already quite salty, no additional salt is needed. For the topping, whisk the eggs and cream together well. Remove the pre-baked cakes from the oven and fill with the cabbage mixture. Spoon the topping over the filling and sprinkle with some cheese. Bake the cakes on the middle rack for about 15 minutes. Once the cakes have cooled slightly, they can be easily removed from the pan.