Caramelized Shallot, Ham & Gruyere Tarts

Betty Rosbottom

Caramelized Shallot, Ham and Gruyere Tarts

Not so long ago I thought nothing of planning a dinner party with several courses, but today I find myself choosing much easier and more informal ways to entertain. Simpler menus that feature soups, savory tarts, and quick pasta dishes paired with a green salad are far less stressful and just as enthusiastically received.

Caramelized Shallot, Ham and Gruyere Tarts are a good example of a stellar yet uncomplicated dish that can be served alongside a fall salad or potage for a casual supper. Made with purchased puff pastry, these tarts are a snap to assemble. Squares are cut from a sheet of pastry and the centers of each brushed with Dijon mustard. Next, a topping of lightly browned shallots and diced ham is added. As the tarts bake, the sides rise up magically to enclose the savory filling. During the last few minutes in the oven, shaved Gruyere is sprinkled over the shallot mixture.

These Caramelized Shallot, Ham & Gruyere tarts, which can be prepared several hours ahead, need only about 20 minutes to bake to a golden flakiness and are best served hot. Although they make a delectable entree for an evening meal, you could also offer them at a brunch accompanied by a bowl of fresh fruit and a platter of scrambled eggs sprinkled with herbs. A single recipe yields four generous servings, but can easily be doubled for larger gatherings.

Caramelized Shallot, Ham & Gruyere Tarts Recipe

Prep Time: 20 minutes

Cook time: 20 minutes

Yield: Serves 4

Caramelized Shallot, Ham & Gruyere Tarts Recipe Ingredients

3/4 pound shallots

1 1/2 tablespoons unsalted butter plus extra for the baking sheet

1 1/2 tablespoons canola oil

3/4 cup good-quality ham, cut into 1/4-inch dice (about 4 ounces)

Kosher salt and freshly ground black pepper

1 sheet puff pastry from a 17.3 ounce package, defrosted (see note.)

Flour for work surface

3 teaspoons Dijon mustard

1 to 2 ounces shaved Gruyere cheese

Caramelized Shallot, Ham & Gruyere Tarts Recipe Directions

Butter a large, heavy baking sheet and set aside.

Halve shallots lengthwise, trim and discard ends, then remove the peel. Cut shallots crosswise into 1/2-inch thick slices. Melt butter and oil in a large, heavy skillet set over medium heat. When hot, add shallots and reduce heat to medium-low. Cook, stirring frequently to break apart the slices, until lightly browned and translucent, 8 minutes or longer; do not overcook. Stir in the ham and season lightly with salt and several grinds of pepper. Cool to room temperature while preparing the pastry.

Place a pastry sheet on a lightly floured work surface and, with a rolling pin, gently flatten seams. Cut sheet into four equal squares. With a sharp knife, gently trace a 3/4-inch border inside each pastry square, taking care not to cut all the way through the dough. (You simply want to trace a frame within each square, which will rise around the filling and form the sides of each tart.) Transfer squares to baking sheet and refrigerate for 10 minutes.

Brush the area within the traced lines of each square with 3/4 teaspoon of mustard, then divide shallot mixture evenly and spoon inside the traced lines. (The tarts can be prepared 2 hours ahead; cover and refrigerate.)

When ready to bake tarts, arrange a rack at center position and preheat oven to 400 F. Bake tarts 15 minutes, then remove from oven and sprinkle the top of each with shaved cheese. Bake 5 minutes or more until sides have puffed and are golden brown and cheese has melted.

Note: A 17.3 ounce package of Pepperidge Farm puff pastry contains two sheets, each about 9 inches square. Defrost according to package directions in the fridge and keep refrigerated until ready to use.

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Caramelized Shallot, Ham and Gruyere Tarts Recipe