Charcuterie / Entrées

Jambon Sec and Tomato Tarts

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​8 Servings


6 oz. Sliced Jambon Sec

​1 sheet of packaged Puff pastry

2 cups Olive oil

3 cloves Garlic

Salt & pepper

25 Cherry Tomatoes

3 sprigs fresh Rosemary

A handful of fresh basil leaves


Preheat the oven to 375° F

Roll out a sheet of the dough large enough for 8 round pieces of dough

Place the circles on a piece of parchment paper and refrigerate until you're ready to assemble the tarts

Add the garlic cloves

Tear the pieces of Jambon Sec into thirds or fourths and add 2 cups of oil and black pepper

Slice the tomatoes in half

Remove the rosemary leaves from their stems and mince finely

Line a rimmed sheet pan with a fresh piece of parchment paper

Transfer the chilled circles of puff pastry dough to the lined pan, about 1 or 2 inches apart

Assemble the tarts by placing 1/8 of the Jambon Sec-garlic mixture into the center of each disc of dough, carefully spreading the mixture but leaving a clear 3/4-inch edge of the dough; when baked, this naked edge will rise above the filling, making a pretty and appetizing golden rim of pastry

Place two or three tomato halves on top of the Jambon Sec mixture, sliced side up, and carefully brush with some of the remaining olive oil, leaving the rim of exposed dough free of oil. Sprinkle a generous pinch of the minced rosemary on top of the tomatoes

Bake for about 15 minutes, or until the dough is puffed up and cooked through to a golden brown

Serve warm and enjoy!

Credit: The City Cook