Why these tartlets shine

Artichoke and Corsican Ham Tartlets bring together two quintessential Mediterranean flavors in a petite, flaky package designed for effortless entertaining. The lush, lemon-scented artichoke filling sits in crisp, all-butter puff pastry, while ribbons of Corsican ham (prisuttu) lend saline depth and a hint of countryside smoke. A touch of brocciu—Corsica’s soft whey cheese—or ricotta adds gentle creaminess without heaviness. Finished with a tiny drizzle of honey and a flutter of peppery greens, each bite balances salty, tangy, herbal, and sweet notes.

Culinary notes and technique

• Keep it cold: Puff pastry puffs because water in the butter turns to steam in the oven. Work quickly and keep the dough chilled to preserve distinct layers and maximum lift.
• Par-bake to prevent sogginess: Artichokes and creamy fillings can moisten the base. A brief par-bake sets the pastry so the bottoms stay crisp.
• Layer flavor thoughtfully: A whisper of Dijon brushed on the base brightens the artichokes without dominating. Lemon zest and thyme add high notes that cut through richness.
• Ham placement: Nestling the ham on top rather than folding it fully into the custard lets it lightly crisp, concentrating its savory character while preserving delicate texture within the filling.
• Cheese choices: Brocciu is traditional in Corsican cooking, but ricotta is an excellent stand-in. Gruyère or Comté provide nutty melt—use a little for complexity, or omit for a lighter profile.

Ingredient swaps and variations

• No prisuttu? Substitute prosciutto, jamón serrano, or a mild speck. For a pork-free version, try smoked trout flakes or marinated grilled zucchini strips.
• Herb detour: Swap thyme for marjoram or a pinch of herbes de Provence. Chives also work, lending fresh, oniony lift.
• Citrus twist: Orange zest can replace lemon for a softer sweetness that pairs beautifully with ham.
• Crust options: Shortcrust pastry or even phyllo shells can stand in for puff pastry; adjust baking time accordingly.
• Sweet-savory finish: A dot of fig jam instead of honey pays homage to the island’s love of figs and pairs beautifully with cured ham.

Make-ahead, storage, and reheating

• Make-ahead: Cut and par-bake shells up to a day in advance; keep airtight at room temperature. The filling can be mixed 12 hours ahead and chilled.
• Storage: Leftover tartlets keep well in the refrigerator for up to 2 days.
• Reheat: Warm on a baking sheet at 175°C/350°F for 6–8 minutes to re-crisp the pastry. Avoid microwaving to keep the crust from softening.

Serving ideas and pairings

Serve these as part of an apéritif spread with olives, radishes dipped in salted butter, and marinated peppers. For beverages, a chilled Vermentinu (Vermentino) from Corsica is a classic pairing—its citrus and herbal tones echo the thyme and zest. A dry sparkling wine or a light rosé also complements the salty ham and creamy filling.

A little history and cultural context

Corsica, an island with rugged mountains and sun-swept coasts, has a cuisine influenced by both French and Italian traditions, shaped by centuries of pastoral life and coastal trade. Prisuttu, its celebrated cured ham, is air-dried and aged, gaining gentle sweetness from the island’s mountain air. Brocciu, made from ewe’s milk whey, is deeply woven into Corsican culinary identity—featured in both savory dishes and pastries.

Artichokes, emblematic of Mediterranean cooking from Rome to Provence, feel right at home with Corsican flavors. While tartlets themselves lean French—think of classic bouchées and feuilletés served at apéro hour—the filling here tips its hat to Corsican terroir with prisuttu, brocciu, thyme, and the suggestion of figs or honey.

Tips for success

• Cut cleanly: Sharp cutters help the pastry rise evenly. Re-roll scraps only once to avoid tough layers.
• Season smartly: Taste your artichokes and ham; both bring salt. Add only enough sea salt to sharpen the custard.
• Texture balance: Chop artichokes to pea-size pieces. Too fine and the filling becomes pasty; too coarse and it won’t spoon neatly.
• Mini or standard: This recipe makes about 12 mini tartlets. For standard muffin tins, cut larger rounds, bake a few minutes longer, and expect fewer servings.

Why you’ll make them again

These tartlets are a host’s friend: elegant, portable, and equally delicious warm or at room temperature. Their flavor profile is familiar yet distinctive—comforting creaminess, bright citrus, and savory ham with a delicate sweetness to finish. They embody the best of island-meets-mainland cuisine in two bites, making them perfect for celebrations, brunch buffets, or a simple evening apéro with friends.