Ham and Cheese “Tarta” – Mini Tarta de Jamón y Queso

Pronounced “tahr – tah” is the Argentinian version of a French quiche but with less or no eggs. It is a very popular dish, and always available to buy by the slide or whole at small bistros or rotisseries in Argentina. The dough I use is the same one that the empanadas one, but you can make your own with 3 simple ingredients (coming soon.)

They are usually made in a 9″ to 12″ pie dish, and cut into slides, but I have been making them smaller (in muffin pans) for multiple reasons: easier to freeze and serve, kids love eating them that way, can be served at parties as finger food, and easier to portion or calculate how much to make for small or big gatherings.

Traditional tartas don’t have egg in them, however most of mine do. Particularly with the ham and cheese recipe, I find that the egg mix is the best way to add other flavors like herbs and spices and make sure they distribute evenly and it helps keep the mix together better once its baked and the cheese has melted. It also makes it moist and creamier, which . I do have to give credit to my amazing mom for this trick, who makes the best tartas and taught me how to make them.

I hope your try these recipe and like them as much as I do!

I would love to see your pictures and read your comments. You can find me on Instagram and Pinterest.

Happy Cooking!

Ham and Cheese Tarta (tahr – tah)

A mini savory hand pie filled with honey baked ham and melty mozzarella cheese

  • 1 package Empanada Dough
  • 1 small sweet onion
  • 2 garlic cloves
  • 1/2 tbsp olive oil
  • .5 lbs thin sliced ham, cubed
  • 1 lbs shredded mozzarella cheese
  • 3 eggs
  • 2 tbsp heavy whipping cream
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • salt and pepper to taste
  1. Preheat oven at 375°

  2. Chop onion and mince garlic. Place a small sautee pan over medium heat, add olive oil, once oil is warm add onions and cook until translucent. Add garlic and cook for one minute stirring constantly. Remove from heat, set aside.

  3. In a bowl mix eggs, cream, oregano, parsley, salt and pepper

  4. To the bowl, add ham, cheese, and onion and garlic mix. Combine well

  5. Spray a muffin pan with oil, and place one piece of dough on each hole. Fill with a generous amount of the ham and cheese mix.

  6. Place in oven and cook for 10 minutes to freeze, or 20 to 25 minutes to eat immediately.