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 gmbutter, coarsely chopped1 tbspolive oil, plus extra for shallow frying1½onions, thinly sliced1garlic clove, finely chopped1egg yolk30 gmcrème fraîche1 tspDijon mustard120 gmGruyère, coarsely grated½ cupcoarsely chopped flat-leaf parsley, plus extra to serve1 tspsmoked paprika, plus extra to serve1(375gm) butter puff pastry sheet6eggsTo serve:shaved leg ham
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.
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.
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).
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).
Serve tartlets warm, topped with shaved ham and a fried egg, and scattered with parsley and paprika.