Ham and cheese mini tarts

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MAKES 24 MINI OR 12 REGULAR

These mini tarts are the perfect appetizer. Quick and easy to prepare; they can be made up to three days ahead and refrigerated.

¾ cup cheddar cheese, grated

½ cup cooked ham, chopped

2 large eggs

Kosher salt

Black pepper, freshly ground

½ cup heavy cream

¼ cup scallions, chopped

Preheat oven to 350 F. Spray a 24-cup mini muffin pan or a 12-cup muffin pan with cooking spray. Divide cheese and ham evenly into cups.

In a medium bowl, whisk eggs, salt, pepper and cream. Distribute evenly into muffin cups and sprinkle with scallions. Bake in preheated oven for 20–25 minutes until lightly brown on top and set. Cool in pan for 5 minutes. If making ahead of time, let cool completely before refrigerating. Reheat in microwave for 30–45 seconds to serve.

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Easy dinner party—Take the stress out of entertaining with Chef Belinda Smith-Sullivan’s menu of delicious dishes, including chicken cacciatore, that can be made ahead and quickly finished on the day of your party.