Croque Monsieur Tart

By roseinparis
March 6, 2011
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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

Serves: 6

Dijon Béchamel

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 pinch freshly grated nutmeg
  • 2-3 tablespoons strong Dijon mustard
  • salt to taste

Everything Else

  • 1 sheet puff pastry, defrosted
  • 2 tablespoons milk
  • 1/4 pound sliced ham
  • 6 ounces Gruyere, grated
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.

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