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Salad-Quiche Tartlets

These tartlets are at once dainty and substantial. A mix of watercress, fennel, red onion, and green apple is arranged on top of a creamy French-ham-and-Brie custard, providing a pleasant contrast of textures.

  • Yield: Makes 6 four-inch tartlets

Source: Martha Stewart Living, August 2003


  • All-purpose flour, for work surface
  • Herbed Dough
  • 1 1/2 ounces Brie cheese, sliced 1/2 inch thick
  • 3/4 ounce French ham, sliced into 1/2-inch strips
  • 1/2 cup whole milk
  • 2 large eggs
  • Coarse salt and freshly ground pepper
  • 1 small bulb fennel, thinly sliced
  • 1 green apple, sliced into matchsticks
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup watercress, trimmed
  • 1 teaspoon walnut oil
  • 1 teaspoon freshly squeezed lemon juice


  1. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using a 5 1/2-inch inverted bowl as a guide, cut out 6 rounds. Transfer rounds to 4-inch tartlet pans with removable bottoms, and gently press into sides and bottoms. Trim the dough flush with edges with a paring knife. Using a fork, lightly prick all over bottom of dough. Refrigerate 20 minutes.

  2. Remove tartlet shells from refrigerator. Line with parchment paper; fill with pie weights or dried beans. Bake until the edges begin to turn golden brown, about 12 minutes. Transfer pans to a wire rack, and remove parchment and weights. Let cool completely.

  3. Place 1 slice Brie and 4 or 5 strips of ham in the bottom of each shell. In a small bowl, whisk together the milk and eggs; season with salt and pepper. Pour mixture into tart shells; bake until custard is set, 12 to 14 minutes. Transfer tarts to a wire rack, and let cool.

  4. Meanwhile, in a medium bowl, toss together the fennel, apple, onion, watercress, oil, and lemon juice. Season with salt and pepper. Divide mixture evenly among tarts. Serve immediately.

Cook's Notes

Try substituting any deli-style smoked ham for the French ham in this recipe.


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