Croque Monsieur tarts
Heather Shaw
From Saturday's Globe and Mail
Published
Last updated
Servings: 18
Ingredients
2 sheets puff pastry
350 grams sliced smoked ham
2 cups gruyere cheese, diced
1½ cups of Dijon mustard
¼ cup fresh rosemary, finely chopped
4 tablespoons butter
1 egg, beaten
Salt and freshly ground black pepper
Rosemary for garnish
Method
Preheat oven to 375 F. In a small bowl, mix together mustard, chopped rosemary and salt and pepper. Dice cheese and refrigerate until needed. Using one sheet of puff pastry at a time, roll out and cut into nine even squares. Butter each of nine (3-inch) metal tart cups and place a square in each cup. To create each tart, fold a slice of ham in half twice, lay on top of pastry and top with a generous amount of mustard and a tablespoon of cheese. Gently fold in any excess pastry to complete the tart. Brush pastry with egg mixture. Repeat with second sheet of pastry. Bake all tarts for 22 to 24 minutes or until golden brown. Let cool until ready to handle. Remove from shells, garnish with a sprig of rosemary and serve immediately.
