Mini Onion Tarts (Kleine Zwiebelfladen)

Step 1

Make up the bread dough according to instructions on the package. Divide dough into six balls and roll out to the size of a salad plate on a lightly floured board. Place on two non-stick baking sheets and press down in the center to form slight hollows. (This is so the egg yolk mix doesn't run off the topping.)

Step 2

Prick the bases. Set aside to rise slightly while you make the toppings. Preheat the oven to 400 degrees F.

Step 3

Sauté the onions and garlic in the oil for about 15 minutes until softened and golden brown. Remove with a slotted spoon and drain on paper towels, seasoning lightly.

Step 4

Add the Black Forest ham to the pan and fry until slightly crisp. Don't over-crisp as it will be baked later.

Step 5

Spread the onion between the six bread rounds and scatter over the ham. Beat the egg yolks with sour cream and seasoning plus a pinch of nutmeg.

Step 6

Spoon over the six rounds. Bake for 10 minutes then reduce temperature to 350 degrees and bake for another 10 minutes until the dough is cooked. Remove onto a wire rack and cool.

Step 7

Serve warm.