Croque Madame Tarts

Wed, 8 February 2023

Ingredients:

Serves 6

1 sheet of puff pastry

250ml milk

1 tbsp/20g butter

1 tbsp/20g plain flour

1/2 tsp onion salt

White pepper

Ground Nutmeg

1 tsp dijon mustard

6 slices of ham

150g Gruyère cheese

7 eggs

Thyme

Sunflower oil

Rocket leaves

Olive oil

Lemon

 

Method:

1. Pour the milk into a saucepan over a low to medium heat and add a sprinkle of nutmeg and white pepper, onion salt, and mustard.

2. Place another saucepan over a low to medium heat and add the butter to the pan. Once melted, add the flour and stir to combine. Let it cook for 3 minutes and slowly add the milk whisking continously until the sauce is thick. Allow it to cool.

3. Preheat your oven to 200C fan.

4. Unroll a sheet of puff pastry and cut it into 6 squares. Score a 1cm thick border and use a fork to prick holes in the centre square. Place the pastry squares on a non stick baking tray.

5. Add a heaped teaspoon of bechamel sauce in the centre of the pastry, top with a slice of ham, a sprinkle of cheese, and add some thyme leaves on top. The tarts can be kept in the fridge at the stage until you are ready to cook.

6. Whisk an egg and use it to glaze the border. Put it in the oven for 8-10 minutes.

7. Place a frying pan on a medium heat and add a tablespoon of sunflower oil. Crack your eggs into the pan and cook them to your liking. Place a fried egg on top of each tart.

8. Dress rocket leaves with a drizzle of olive oil and a squeeze of fresh lemon juice and serve alongside the tart.