Description
These mini roasted beef and Gruyère savory tarts are rich, buttery, and packed with flavor—perfect as elegant appetizers or hearty snacks. Flaky puff pastry shells are filled with a creamy, cheesy custard and topped with tender roasted beef and caramelized onions for a deliciously satisfying bite.
Ingredients
Scale
Puff Pastry and Filling
- 1 sheet puff pastry (thawed)
- 1 tablespoon olive oil
- 1 small yellow onion (thinly sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 3/4 cup cooked roasted beef (thinly sliced or shredded)
- 3/4 cup shredded Gruyère cheese
Custard Mixture
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Tart Shells: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or mini tart pans to prevent sticking. Roll out the thawed puff pastry and cut into circles large enough to line the tart tins. Press the pastry gently into the bottoms and up the sides to form the tart shells.
- Caramelize Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced onions along with salt, black pepper, and thyme. Cook slowly, stirring occasionally, until the onions become golden and caramelized, about 10–12 minutes. This step builds deep flavor for the filling.
- Mix Custard: In a mixing bowl, whisk together the eggs, heavy cream, and Dijon mustard until the mixture is smooth and well combined. This custard will bind the filling ingredients together in the tart.
- Assemble Tarts: Place a small spoonful of caramelized onions into each tart shell, followed by some roasted beef and a sprinkle of shredded Gruyère cheese. Carefully pour the egg custard over the filling in each tart, taking care not to overfill and spill over the edges.
- Bake: Place the filled tart pans into the preheated oven and bake for 20–25 minutes. Bake until the custard is set in the center and the pastry edges turn golden brown and flaky.
- Cool and Serve: Remove the tarts from the oven and allow them to cool slightly in the tin before gently removing. Garnish with fresh parsley if desired and serve warm or at room temperature for best flavor and texture.
Notes
- Gruyère cheese can be substituted with Swiss or sharp white cheddar for different flavors.
- These tarts can be made ahead of time and reheated in the oven at 350°F for 5–10 minutes.
- Baked tarts freeze well once cooled; reheat before serving for a quick appetizer.
