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6 sheets frozen phyllo dough, thawed in the package in the
refrigerator About 3 tablespoons unsalted butter, melted and
cooled, for greasing and brushing
4 ounces prosciutto, finely chopped
4 ounces Gruyre, shredded
2 tablespoons fruit chutney
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Position the rack in the center of the oven and preheat the
oven to 375°F. Lightly brush a twenty-four-indentation mini
muffin tin or two twelve-indentation mini muffin tins with
melted butter.
Lay the phyllo sheets out on your work surface and cover
them loosely with a layer of plastic wrap and then a clean
dry kitchen towel. Remove one sheet from the stack and brush
it with melted butter. Fold the sheet in half, shorter side
to shorter side. Brush it again with melted butter, then fold
it in half, again shorter side to shorter side. Brush with
melted butter, then cut it into four 3-inch squares.
Push the squares into the indentations of the prepared muffin
tin so the phyllo is in the tin but its edges form a frilly
edge sticking up out of the top of the indentation. Repeat
with the remaining phyllo sheets, filling all the indentations.
Bake for 5 minutes. Meanwhile, mix the ham, cheese, chutney,
thyme, salt, and pepper together in a medium bowl.
Remove the pan from the oven, cool for a minute or so, then
fill the tartlets with the prepared ham mixture.
Return the pan to the oven and bake until the phyllo is browned
and crispy and the filling bubbles slightly, about 8 minutes.
Cool the tin on a wire rack for 10 minutes, then unmold the
tartlets and either serve or continue cooling on a wire rack
to room temperature.
Makes 24 tartlets
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