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
- 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
- 1Preheat 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.
- 2Whisk 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.
- 3Cut 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).
- 4Heat 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).
- 5Serve 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