Sunday Brunch
“As the tarts bake, the sides rise up magically to surround the savory filling. A single recipe yields four generous servings, but can easily be doubled for larger gatherings.Serves 4PREP TIME:20 minutesSTART-TO-FINISH TIME:1 hourMAKE AHEAD:Partially1 ½ tbsp unsalted butter, plus more for the baking sheet¾ lb/340 g shallots1 ½ tbsp canola oil4 OZ/115 g good-quality diced ham, cut into ¼-in/6-mm dice½ tsp dried thymeKosher saltFreshly ground black pepper1 sheet puff pastry from a 17.3-OZ/490-g pa...ckage, defrosted (see market note)Flour for work surface3 tsp Dijon mustard1 to 2 OZ/30 to 55 g shaved Gruyère cheeseMARKET NOTE:A 17.3-OZ/490 g package of Pepperidge Farm puff pastry contains two sheets, each about 9 in/23 cm square. Defrost according to the package directions in the fridge, and keep refrigerated until ready to use.1. Butter a large, heavy baking sheet and set aside.2. Halve the shallots lengthwise, trim and discard the ends, and then remove the peel. Cut the shallots crosswise into ½-in-/12-mm-thick slices.MoreLess
Read book Sunday Brunch for free
Write Review:
User Reviews: