Description
Ham and Cheese Puff Pastry Tarts are savory, delicious and so easy to make! A holiday brunch favorite with only six ingredients. Ready to eat in just 30 minutes because we're using store-bought puff pastry as a shortcut.
Ingredients
Scale
- 1 egg
- 1 tablespoon water
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt (optional, because the ham is salty too)
- 1/8 teaspoon black pepper
- 13 ounce thawed puff pastry dough (Jus-rol brand recommended)
- 8 slices thinly sliced deli ham (recommend tavern or Black Forest)
- 1 heaping cup of havarti cheese, shredded from a block (about 4 ounces)
Instructions
- Preheat the oven to 425 degrees. In a small bowl, whisk (or use a fork) to mix the egg and water together until combined and frothy.
- In another bowl, stir mayonnaise, dijon mustard, and salt and pepper to create the sauce.
- (1) Prepare a large full size baking sheet with parchment paper, or 2 half sized cookie sheets (will have to do two batches this way). Use a pizza cutter to slice the down the center of puff pastry (vertical), then make 3 cuts the opposite way (horizontal) to create 8 equal sized tarts. (2) Transfer the puff pastry rectangles to the cookie sheet, spacing them out so they aren't touching. Take a fork and prick the centers of the pastry, leaving the outer 1 inch border untouched. (3). Add 1 slice of ham to the center, then spread on a few teaspoons of the dijon mustard sauce, then top with a sprinkle of cheese. (4) Fold the corner inch or two of the pastries up over the ham and cheese. Repeat for all the pastries.
- Brush the corners and borders of each pastry with the egg wash. Bake for 17-20 minutes until golden brown.
- Allow the pastries to cool for five minutes.
- Serve and enjoy! You could also top them with a garnish of chopped parsley or chives.
Notes
- Leave the puff pastry in the fridge until right before using it. It gets sticky as it comes to room temperature and is harder to work with. Also, don't freak out if it's not perfect because baking them will fix the imperfections.
- Shred the cheese from a block for the best melt. I never recommend bagged cheeses because they use so many preservatives and it doesn't melt well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: brunch
- Method: Baking
- Cuisine: French