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Ham and Gruyère tartlets with fried egg

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

By Emma Knowles
  • Serves 6
  • 30 mins preparation
  • 30 mins cooking plus cooling, resting
Ham and Gruyère tartlets with fried egg
Ham and Gruyère tartlets with fried egg

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.

Notes

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