To fill 4 to 6 tart shells (4 or 6 inch shells)
4 to 6 tart shells lined with store-bought puff pastry
1 cup diced prosciutto
1 cup grated Parmigiano Reggiano cheese
4 large eggs, lightly beaten
2 tablespoons minced fresh parsley
2 cups half/half
1/2 teaspoon salt
grating of nutmeg
Divide and sprinkle the prosciutto in the base of each tart shell. Sprinkle and divide the cheese over the prosciutto
In a bowl whisk the eggs, parsley, half and half, salt and nutmeg together. Divide and pour the mixture over the tart shells. Place the tart shells on a baking sheet.
Bake in a preheated 425 F oven for 10-15 minutes or just until filling sets.
When cool enough to handle, remove the bottom of the tart shell. Place on individual dishes and serve with red beet and orange salad.
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