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
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Ingredients
- 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
Directions
-
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.
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