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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
  • 30 mins preparation
  • 30 mins cooking plus cooling, resting
  • Serves 6
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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.


  • 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


  • 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