Description

These Mini Roasted Beef and Gruyère Savory Tarts combine flaky puff pastry with rich Gruyère cheese, tender roast beef, and sweet caramelized onions, all enhanced by Dijon mustard and fresh thyme. Perfect as an elegant appetizer or a savory brunch treat, these bite-sized tarts offer a delightful balance of flavors and textures.

Ingredients

Pastry

1 sheet puff pastry (thawed)

Filling

1/2 cup shredded Gruyère cheese
1/2 cup cooked roast beef (thinly sliced or chopped)
1/4 cup caramelized onions
2 teaspoons Dijon mustard
1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and black pepper to taste

For Assembly

1 egg (beaten, for egg wash)
Fresh parsley for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into 9 equal squares to create the base for the mini tarts.
Score Borders: Place the pastry squares on the baking sheet. Using a knife, lightly score about a 1/4-inch border around the edges of each square without cutting all the way through; this will help the edges puff up and create a nice frame for the filling.
Add Mustard: Spread a small amount of Dijon mustard in the center of each pastry square to add a tangy depth of flavor.
Assemble Filling: Layer each square with a sprinkle of shredded Gruyère cheese, followed by roast beef pieces and caramelized onions. Season each with thyme leaves, salt, and freshly ground black pepper to taste.
Apply Egg Wash: Brush the exposed edges of the pastry squares with the beaten egg. This will ensure they turn golden brown and glossy as they bake.
Bake: Place the baking sheet in the oven and bake for 15–18 minutes, or until the puff pastry is beautifully golden and crisp.
Serve: Allow the tarts to cool slightly on a wire rack. Garnish with chopped fresh parsley if desired, and serve warm or at room temperature.

Notes

These mini tarts make a perfect appetizer or a savory option for brunch gatherings.
You can use leftover prime rib, deli roast beef, or shredded brisket as a substitute for the roast beef in this recipe.
The Dijon mustard adds a pleasant tang that pairs well with the rich cheese and beef; you can adjust the quantity to taste.
If puff pastry is not available, phyllo dough can be a lighter alternative but will change the texture.
For extra flavor, consider adding a sprinkle of cracked black pepper or a dash of smoked paprika on top before baking.