Leek and Ham Puff Pastry Tarts with Apple-Tarragon Salad
For a classic appetizer, shape puff pastry squares and bake them until nicely golden. Fill them with an Emmental and tarragon béchamel sauce, along with tender leeks and chopped ham. To top it off, a julienned apple salad is added, providing a pleasant balance with the heartier ingredients.
Ingredients
- 1 sheet (200 g) store-bought puff pastry, thawed, cold
- 1 egg, beaten
- 1 leek, white part only, cut into 12 pieces
- 1 tbsp butter
- 1 tbsp unbleached all-purpose flour
- 1/2 cup (125 ml) milk
- 1/2 cup (50 g) Emmental cheese, grated
- 1 tsp tarragon leaves, finely chopped
- 1 cup (170 g) mustard-glazed roasted ham (see recipe), coarsely chopped (see note)
- 1 small Cortland apple, cored and julienned
- 2 tsp tarragon leaves, coarsely chopped
- 1 tsp (5 ml) apple cider vinegar
- Emmental cheese shavings, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the puff pastry to form a 10-inch (25 cm) square (see note). Cut the pastry into 4 squares. Place the squares on the baking sheet. Using a fork, prick the centre of the dough, leaving a ¾-inch (2 cm) border all the way around. Using a pastry brush, cover the surface of the pastry with some of the beaten egg. Set the remaining beaten egg aside.
- Bake for 25 minutes or until the pastry is golden.
- Meanwhile, place a steaming basket in the bottom of a pot. Add enough water to just reach the bottom of the steamer. Cover the pot and bring the water to a boil. Place the leek pieces in the steaming basket. Cover and steam until the leek is tender when pierced with the tip of a knife, about 13 to 15 minutes, making sure there is always enough water in the pot. Remove the leek and set aside on a plate. Let cool.
- Meanwhile, in another pot over medium heat, melt the butter. Add the flour and continue to cook for 1 minute while stirring with a whisk. Whisk in the milk. Bring to a boil. Simmer gently for 1 minute or until the mixture thickens. Stir in the remaining beaten egg. Continue to cook until the sauce is smooth, whisking constantly. Remove from the heat.
- Add the cheese and tarragon to the pot and stir to combine. Season with salt and pepper. Let cool.
- Spread the sauce over the centre of the tarts. Top with the leek and ham. Bake for 10 minutes.
For a classic appetizer, shape puff pastry squares and bake them until nicely golden. Fill them with an Emmental and tarragon béchamel sauce, along with tender leeks and chopped ham. To top it off, a julienned apple salad is added, providing a pleasant balance with the heartier ingredients.