Cut the pointed cabbage into fine strips and fry in a pan with a little oil so that it gets a little color. Dice the onion, add to the cabbage and continue to cook on a low heat. Add the tomato paste and deglaze with a little water. Let everything simmer for about 20 minutes over low heat with the lid closed if necessary. Stir occasionally.
Fry the ham cubes in a pan without oil until they are lightly browned.
Preheat the oven to 200 ° C top / bottom heat.
While the cabbage is simmering, roll out the tarte flambée batter (either from the cooling shelf or homemade). Grease the wells of the 12 cm muffin tray well. Cut the dough into 12 small squares and place them in the hollows.
Pre-bake the bases of the tartlets in the preheated oven for approx. 5 - 10 minutes on the middle rack, depending on how thick the dough is.
Mix the cooked cabbage with the fried ham and pepper. Since the ham is already quite salty, you don`t really need any more salt.
For the topping, whisk the eggs and cream together well.
Take the pre-baked bases out of the oven and fill with the cabbage mixture. Pour the filling over the filling spoon by spoon and sprinkle with a little cheese.
Bake the tartlets on the middle rack for about 15 minutes.
After the tartlets have cooled down a bit, they can be easily removed from the mold.
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