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Damatta smoked ham in onion jam tartlets

Ingredients:

  • 1 pack of 100g sliced Damatta smoked ham
  • 300 g shortcrust pastry
  • Flour to taste
  • 5 purple onions
  • Olive oil to taste
  • Red wine or Jerez vinegar
  • Salt/Pepper to taste
  • Bay leaf to taste
  • Spices to taste (cinnamon stick, cardamom, clove, black pepper, star anise, chilli pepper) in grains
  • 1) Preheat the oven to 180°C.

  • 2) Cut the onions into half-moons and sweat in a pan with a dash of olive oil, bay leaf and salt. Over low heat, cook as much as possible without caramelizing. Add a little vinegar to give a sour touch and continue cooking until you get a syrupy or almost caramel consistency.

  • 3) Brush the tartlet moulds with fat and pour in the flour, shake so that the whole surface of the mould is covered and tap to remove the excess.

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