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Monte Cristo Tarte Soleil

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Monte Cristo Tarte Soleil
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4
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Turn a classic sandwich combo into pull-apart puffed pastry perfection with this easy-to-make, easy-to eat sun tart!

Ingredients

2
sheets puff pastry, thawed according to package directions
3
tablespoons mayonnaise
3
tablespoons honey
2
tablespoons mustard
8
very thin slices ham
1-1/4 cup Swiss cheese, shredded
1
egg, beaten
1/2
teaspoon poppy seeds
1/4
cup powdered sugar
Fresh parsley, for garnish
1
(10 oz.) jar Cascadian Farm™ jam strawberry

Directions

  • 1 Heat oven to 375ºF. Line a 12-inch pizza pan with parchment paper.
  • 2 Roll each piece of puffed pastry to 1/4-inch thick. Use kitchen shears to cut off outer edges of squares, creating two large rounds. Place one on parchment-lined pizza pan.
  • 3 In a small bowl, whisk together mayonnaise, honey and mustard. Spread on top, covering all but the last 1/2 inch of the pastry.
  • 4 Lay slices of ham across the mayo mixture, top with cheese.
  • 5 Cover with second round of puffed pastry.
  • 6 Place a 2-inch bowl upside down in the middle of the puffed pastry. Starting on the outside edge of tart, cut a straight line through all layers until line reaches edges of bowl. Repeat, cutting the tart into 24 strips or “rays”.
  • 7 Remove bowl. Gently place your finger at the top of one ray, press it down to hold it in place, then gently twist several times. Repeat until all rays have been twisted.
  • 8 Brush top of pastry with beaten egg, sprinkle with poppy seeds.
  • 9 Bake for 35-40 minutes, or until golden brown.
  • 10 Dust with powdered sugar before serving. Garnish with parsley, if desired.
  • 11 Warm strawberry jam in microwave until liquid. Serve with warm tart for dipping.
Nutrition Information 
No nutrition information available for this recipe
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