Ham and Gruyère tartlets with fried egg

AT A GLANCE

  • Serves 6 people

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.

  • 20 gm butter, coarsely chopped
  • 1 tbsp olive oil, plus extra for shallow frying
  • 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
01   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.
02   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.
03   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).
04   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).
05   Serve tartlets warm, topped with shaved ham and a fried egg, and scattered with parsley and paprika.

Topics:

DRINK SUGGESTION, PASTRY, ONIONS, CREME FRAICHE, BREAKFAST, FRENCH, AUTUMN, BAKING, PARSLEY, GRUYERE, EGGS

Recipe:

EMMA KNOWLES

Photography:

MIKKEL VANG

Styling:

EMMA KNOWLES

Drinking Suggestion:

GUTSY ENGLISH SCRUMPY. , suggested by MAX ALLEN

FEATURED IN

May 2014

May 2014

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