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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Tags: croque monsieur