Prosciutto di Parma is an authentic Italian product and a delicious filling for various meals and appetisers this summer.


  • 1 red onion, cut 1cm diced

  • Extra virgin olive oil

  • 3 eggs

  • 100mL cream

  • 25mL milk

  • 30g Parmigiano Reggiano, grated

  • 3 puff pastry sheets

  • 100g goats cheese

  • 10 basil leaves

  • 80g Prosciutto di Parma, thinly sliced

  • 20g unsalted butter, melted

  • Salt & pepper

  • Prosciutto di Parma (to serve)


  • 1.

    Pre-heat oven to 180C.

  • 2.

    In a frying pan add a little olive oil and sauté red onions till golden. Season and set aside.

  • 3.

    In a bowl, whisk eggs with cream and milk, then add the Parmigiano Reggiano and season.

  • 4.

    Use a round cutter (4-6cm diameter) to cut the puff pastry and brush inside the tartlets moulds with butter.

  • 5.

    Place a small even amount of red onions, goats cheese and basil in each tartlet, then cover with egg mix.

  • 6.

    Cook tartlets in oven for 20 mins.

  • 7.

    Serve hot or at room temperature with fresh Prosciutto di Parma.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1373kj
  • Fat Total 100g
  • Saturated Fat 33g
  • Protein 31g
  • Carbohydrate 87g
  • Sugar 4g
  • Sodium 1274mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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