Allow the millet flakes to soak in 2.5 dl of warm water.
Finely chop the leek, carrots, and ham.
Finely grate the Gruyère AOP.
Pour the millet flakes, leek, carrots, grated Gruyère AOP, ham, and quark into a bowl. Season with paprika, mustard, marjoram, salt and pepper, and mix well. Shape 12 tartlets from the mixture.
Prepare the vegetables and cut into bite-sized pieces. Cook until crisp over steam or in a little bouillon. Season with salt. Drip sesame oil over the vegetables.
Heat the olive oil in a large frying pan while the vegetables are cooking. Fry the tartlets over a medium heat for 3-4 minutes on each side.
Arrange the vegetables and serve with the millet tarts.