If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Some classic flavors are too good to be messed with and a croque monsieur dipped into spicy Dijon is one of those. I just took the flavors I loved and put them into a tart. —roseinparis
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 pinch freshly grated nutmeg
- 2-3 tablespoons strong Dijon mustard
- salt to taste
- 1 sheet puff pastry, defrosted
- 2 tablespoons milk
- 1/4 pound sliced ham
- 6 ounces Gruyere, grated
- Preheat oven to 400 degrees.
- Melt butter in a saucepan, whisk in flour and cook for a few minutes to remove the raw flour taste, it should foam up a bit. Whisk in milk and continue stirring until it thickens and comes to a boil. Stir in nutmeg, mustard and salt to taste. Remove from heat to cool.
- Lightly roll out puff pastry, just to make an even thickness. Place on a cookie sheet and brush edges with milk. Spoon béchamel onto the pastry, leaving a ½ inch border. Top with ham and then grated cheese. Bake until golden brown, puffy and crisp on the bottom, begin checking after 25 minutes. Allow to rest for a few minutes before cutting into squares, it will deflate so don't be alarmed. This is great served with a arugula salad to balance the richness.
Tags: croque monsieur
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Go Greek (Yogurt)
The secret to lighter, tangier whipped cream
Yogurt whipped cream: your new go-to.
Bagel and lox, in a salad.
Savor the season.
Churn with confidence.
A board to go nuts over.