Hi guys! I was just sharing this video on Facebook, but I really thought I should share the more detailed recipe here, too, for you to refer back to.
They are really yummy puff pastry tarts with a quick creamy mustard sauce topped with melty cheese and ham, like a grilled croque monsieur. Cut them in quarters to serve as appetizers, enjoy them for brunch (grilled breakfast, yasss!), or serve them whole for dinner with a crisp green salad and glass of white wine.
Discovering that puff pastry can be cooked on the grill just opened up a whole world of summer possibilities for me. All the quick appetizers and grilled fresh fruit tarts!
The pastry will brown pretty quickly, so the important thing is to keep a close eye (don’t you dare go answer the phone). Move them around the grill for even cooking (the ones at the back tend to cook faster), and reduce the heat to low (or even turn off) if they’re getting dark before the cheese melts.
And if you need more puff-spiration, don’t miss my flaky shortcut samosas! Have a lovely weekend, friends.
Grilled Puff Pastry Ham & Gruyere tarts
- 1 tbsp butter
- 1 1/2 tsp flour
- 1/2 cup milk
- 1 1/2 tsp grainy mustard
- pinch salt
- 1 sheet frozen puff pastry 1/2 of a package, thawed overnight in the fridge or in 30 minutes at room temperature
- flour for rolling
- 1 cup packed 3 oz grated gruyere cheese
- 4 oz thinly sliced ham
- 1 tbsp minced chives
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook until bubbly. Slowly whisk in hot milk until no more lumps remain. Cook until sauce thickens, then whisk in mustard and a pinch of salt.
- On a lightly floured surface, roll puff pastry into a roughly 12x12" square. Trim to neaten up the edges, then divide into 4 equal pieces and arrange on a parchment-lined baking sheet; transfer to freezer to chill for 10 minutes.
- Meanwhile, preheat grill over medium heat. Place the puff pastry squares on grates and close the lid. After 30 seconds, open and rearrange squares on the grates (move the front ones to the back, back ones to front) for even cooking. Close lid, then after 30 more seconds, open it, flip the pastry and reduce flame to low. Top with creamy mustard sauce, cheese and ham. Close lid and cook until cheese melts, 3-5 minutes. Peek every now and then to make sure the bottoms aren't getting too brown, if they are, turn off the gas and just keep the lid closed until cheese finishes melting. Sprinkle with chives and serve hot.