If you’re looking for a show-stopping yet effortlessly elegant snack or light meal, the Ham & Gruyere Puff Pastry Tarts Recipe is your new best friend in the kitchen. These tarts combine flaky, buttery puff pastry with savory ham, nutty Gruyere cheese, and a touch of sweetness from apple slices and honey. Every bite is a perfect balance of flavors and textures that will have you reaching for seconds before you know it. Whether you’re serving them at a party or enjoying a cozy afternoon treat, this recipe is both impressive and delightful.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list; each component plays a vital role in bringing these tarts to life. The combination of creamy Gruyere and savory ham contrasts beautifully with the crisp sweetness of apple slices, while puff pastry adds that irresistible flaky texture. And a few carefully chosen extras round out the flavors perfectly.
- 12 slices of deli ham: Your savory protein base that’s tender and flavorful without overpowering the other ingredients.
- 1 sheet of puff pastry: This is the flaky, buttery canvas that holds everything together—make sure it’s thawed before using.
- 2 tablespoons stoneground mustard: Adds a slightly tangy kick that cuts through the richness.
- 3 ounces Gruyere, thinly sliced: A nutty, melt-friendly cheese that brings depth and creaminess.
- 1/2 Pink Lady or Honeycrisp apple, thinly sliced: Sweet and crisp, apples offer a fresh contrast in texture and flavor.
- 2 teaspoons olive oil: Brushed onto the apples to help them roast beautifully and develop a tender texture.
- Pinch of kosher salt and ground black pepper: To season and enhance all the flavors perfectly.
- 1 tablespoon honey: Drizzled on top after baking to add a subtle sweetness and a silky glaze.
- Several sprigs fresh thyme: Fresh herbs add an aromatic lift that complements the ham and cheese.
How to Make Ham & Gruyere Puff Pastry Tarts Recipe
Step 1: Preheat and Prep
Start by heating your oven to 400 degrees Fahrenheit. This high temperature is key for getting that puff pastry beautifully golden and perfectly crisp. While it heats, roll out your puff pastry on a lightly floured surface to smooth out any creases and trim the edges for neatness. Then, cut it into six equal-sized rectangles—this will give you perfectly portioned tarts.
Step 2: Shape the Pastry Base
Place each piece of pastry on a parchment-lined baking sheet. Using a knife, carefully score a quarter-inch border around each rectangle. This border helps the edges rise up during baking, creating a charming frame for your tart toppings. Prick the inner parts of the pastry lightly with a fork to prevent puffing up too much in the center where your fillings will go.
Step 3: Mustard and layering
Spread a generous spoonful of stoneground mustard evenly inside each border using the back of the spoon, coating the pastry base. Then, lay down three slices of Gruyere cheese, followed by two slices of ham on each tart. This layering ensures you get a flavorful bite every time.
Step 4: Add the apples and season
Fan out 3 to 4 thin slices of your chosen apple variety on top of the ham. Brush the apple slices lightly with olive oil for beautiful roasting, and then sprinkle a pinch of kosher salt and ground black pepper over each tart to enhance the natural flavors and balance the sweetness.
Step 5: Bake them golden
Pop your baking sheet into the oven and bake the tarts for 20 to 24 minutes. Keep an eye on them as the puff pastry turns a gorgeous golden brown and the cheese melts and bubbles invitingly. The telltale sign of doneness is that puffed, crisp crust and bursting aroma of ham and Gruyere mingling with apple and thyme.
Step 6: Final touches
As soon as you pull the tarts from the oven, drizzle each one with a tablespoon of honey and scatter fresh thyme sprigs on top. The honey adds a glossy sweetness that perfectly contrasts with the savory ingredients, while the thyme adds a fresh, herbal note that makes each tart feel like a little piece of gourmet heaven.
How to Serve Ham & Gruyere Puff Pastry Tarts Recipe
Garnishes
Adding a handful of fresh thyme sprigs or some microgreens as a garnish is a simple way to elevate your presentation and aroma. A light drizzle more of honey or a small spoonful of grainy mustard on the side can also amplify the flavors if you enjoy a bit of extra zing.
Side Dishes
These tarts pair beautifully with a refreshing green salad dressed in a lemon vinaigrette or a simple arugula salad tossed with shaved Parmesan. Roasted vegetables or a light soup can also make this a more substantial meal without overpowering the delicate tart flavors.
Creative Ways to Present
For an elegant appetizer platter, cut each tart in halves or quarters and arrange them on a wooden board with small bowls of olives, nuts, and fresh fruit. Another fun idea is to turn these into finger foods for parties by making mini versions using cut pieces of pastry and smaller slices of ham and apple.
Make Ahead and Storage
Storing Leftovers
If you have any tarts left over, store them in an airtight container in the refrigerator. They will keep well for up to two days, which makes this recipe perfect for batch cooking or prepping in advance for busy days.
Freezing
You can freeze these tarts either before or after baking. If freezing before, wrap each tart individually on a baking sheet and then freeze in an airtight container. For baked tarts, cool completely before wrapping tightly in plastic wrap and aluminum foil to avoid freezer burn. Frozen tarts will last for up to one month.
Reheating
Reheat leftover or frozen tarts in an oven preheated to 350 degrees Fahrenheit for about 10 minutes or until warmed through and the crust feels crisp again. Avoid microwaving if possible, as it can make the puff pastry soggy and less enjoyable.
FAQs
Can I use a different type of cheese instead of Gruyere?
Absolutely! Gruyere is fantastic for its nutty flavor and excellent melting qualities, but Swiss cheese or Emmental can be great substitutes. Just keep in mind that cheeses differ in saltiness and melt texture, so the final result may vary slightly.
Is it okay to use regular mustard instead of stoneground mustard?
Yes, you can use regular Dijon or yellow mustard if you prefer. Stoneground mustard has a bit more texture and complexity, but any mustard will add that essential tangy layer to balance the richness.
Can I make these tarts vegetarian?
For a vegetarian version, simply leave out the ham and add extra slices of apple or roasted vegetables like caramelized onions, mushrooms, or roasted red peppers. They’ll still be bursting with flavor and just as delicious!
What if I don’t have fresh thyme?
Dried thyme can be used in a pinch, but fresh thyme gives the best flavor and aroma. You could also experiment with other fresh herbs like rosemary or sage for a different twist on the flavor profile.
How do I prevent the puff pastry from getting soggy?
Pricking the pastry within the border before adding toppings helps avoid an overly puffy center. Also, using a layer of mustard and cheese first creates a barrier that keeps moisture from the ham and apples from soaking into the pastry too much.
Final Thoughts
This Ham & Gruyere Puff Pastry Tarts Recipe has quickly become one of my all-time favorites for entertaining or simply treating myself on a weeknight. The blend of savory, sweet, creamy, and crisp elements makes it such a well-rounded dish, plus it comes together so quickly. I wholeheartedly encourage you to try making these tarts—they will wow your taste buds and your guests every time!
Print
Ham & Gruyere Puff Pastry Tarts Recipe
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 6 tarts
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
Description
Delightfully flaky Ham & Gruyere Puff Pastry Tarts featuring thinly sliced deli ham, creamy Gruyere cheese, and crisp apple slices on a golden puff pastry base. Perfect for a savory brunch or an elegant appetizer, finished with a hint of honey and fresh thyme for a balance of sweet and savory flavors.
Ingredients
Pastry Base
- 1 sheet of puff pastry
Toppings
- 12 slices of deli ham
- 3 ounces Gruyere, thinly sliced
- 1/2 Pink Lady or Honeycrisp apple, thinly sliced
- 2 tablespoons stoneground mustard
- 2 teaspoons olive oil
- pinch of kosher salt
- pinch of ground black pepper
- 1 tablespoon honey
- several sprigs fresh thyme
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the tarts to a golden, flaky perfection.
- Prepare Puff Pastry: Roll out the puff pastry sheet gently to flatten any visible creases. Trim the edges to create straight lines, then cut into six equal rectangles by slicing down the center lengthwise and then making three cuts crosswise.
- Score and Dock Pastry: Place the puff pastry pieces flat on a rimmed baking sheet lined with parchment paper. Using a knife, score a 1/4 inch border around each piece without cutting all the way through, and prick the inner area several times with a fork to prevent excessive puffing.
- Assemble Tarts: Evenly spread the stoneground mustard across the inner sections of the puff pastry pieces, staying inside the scored border. Layer each piece with 3 slices of Gruyere cheese followed by 2 slices of ham. Arrange 3 to 4 thin slices of apple fanned across the top.
- Season Apples: Brush the apple slices lightly with olive oil for moisture and shine, then season with a pinch of kosher salt and ground black pepper to enhance the flavors.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 24 minutes, or until the puff pastry is puffed and golden brown with crisp edges.
- Add Finishing Touches: Remove the tarts from the oven and immediately drizzle with honey to add a delicate sweetness. Garnish with fresh thyme sprigs for an aromatic herbaceous finish.
Notes
- Ensure the puff pastry is thoroughly chilled before rolling to prevent sticking and help with flakiness.
- Choose a tart apple like Pink Lady or Honeycrisp to balance the richness of the cheese and ham.
- Honey drizzle can be adjusted according to sweetness preference or omitted for a less sweet tart.
- Serve warm for best flavor and texture; leftovers can be reheated in the oven to maintain crispness.
