Name: Ham and Gruyère tartlets with fried egg
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 20 gm butter, coarsely chopped; 1 tbsp olive oil, plus extra for shallow frying; 1½ onions, thinly sliced; 1 garlic clove, finely chopped; 1 egg yolk; 30 gm crème fraîche; 1 tsp Dijon mustard; 120 gm Gruyère, coarsely grated; ½ cup coarsely chopped flat-leaf parsley, plus extra to serve; 1 tsp smoked paprika, plus extra to serve; 1 (375gm) butter puff pastry sheet; 6 eggs; To serve: shaved leg ham

Ham and Gruyère tartlets with fried egg

Australian Gourmet Traveller recipe for ham and Gruyère tartlets with fried egg.

Serves 6

Prep

30M

Cook

30M

Total

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We’ve used bought butter puff pastry for this recipe, but you could also make your favourite rough puff. Topped with shaved ham and a fried egg, these make great breakfast tarts.

Ingredients

20 gm butter, coarsely chopped

1 tbsp olive oil, plus extra for shallow frying

1½ onions, thinly sliced

1 garlic clove, finely chopped

1 egg yolk

30 gm crème fraîche

1 tsp Dijon mustard

120 gm Gruyère, coarsely grated

½ cup coarsely chopped flat-leaf parsley, plus extra to serve

1 tsp smoked paprika, plus extra to serve

1 (375gm) butter puff pastry sheet

6 eggs

To serve: shaved leg ham

Method

Main

1.Preheat oven to 200C. Heat butter and oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (8-10 minutes). Season to taste and set aside to cool.

2.Whisk yolk, crème fraîche and mustard in a bowl to combine, add Gruyère, parsley, paprika and onion mixture, season to taste and stir to combine well. Refrigerate until required.

3.Cut out six 13cm-diameter rounds from pastry, place on baking trays lined with baking paper and refrigerate until firm (30 minutes). Score a 1cm border around pastry, prick within border with a fork and brush border with eggwash. Spread Gruyère mixture within border and bake, turning tray occasionally, until golden and cooked through (15-20 minutes).

4.Heat oil in a frying pan over medium-high heat, add eggs and fry until whites are opaque and yolks are set around the edges, but still a little runny in the middle (3-4 minutes).

5.Serve tartlets warm, topped with shaved ham and a fried egg, and scattered with parsley and paprika.