- Preheat oven to 200C/180C fan-forced. Place 4 x 2cm deep, 10cm ( base measurement fluted) tart tins with removable bases on an oven tray. Cut 4 x 12cm discs from pastry sheets. Line tins with pastry.
- Scatter half the cheese over pastry in tins. Top with ham. Crack an egg into each tin and then top with remaining cheese.
- Bake for 20 minutes or until puffed and golden.