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
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.
Drink Suggestion: Gutsy English scrumpy. Drink suggestion by Max Allen
Notes
