It’s snowing. It’s blizzarding. I’m almost out of Oreos. Consequently, I’m hungry and bored. So I decided to make these warm and toasty tuna tartlets, which is really a boujis way of saying “tuna melts”. The biggest difference between these and traditional tuna melts is the use of puff pastry as the bread component in this recipe. I didn’t have quite enough tuna to go around, so I also made a few ham and cheese tartlets, using most of the same ingredients.
As good as these are for munching on a cold winter day in front of your computer while Netflix reloads (or after shoveling your driveway, as the case may be) they’re also great as a casual hors d’oeuvre since they’re simple but delicious. I highly recommend pairing them with a glass of lemonade or iced tea. I know that doesn’t totally make sense since it’s snowing, but it’s a great combo.
INGREDIENTS:
1 sheet puff pastry, thawed and cut into 12 squares
Gruyere cheese, grated
Few slices low salt ham cold cuts
Honey mustard
1 scallion, green part only thinly sliced
Fresh lemon juice, plus a few pinches of zest
1 can tuna
1-2 tbsp mayonaise
Black pepper
1 egg yolk
1 tbsp heavy cream
DIRECTIONS:
Preheat your oven to 400 degrees. Place puff pastry squares on a baking sheet covered in parchment paper.
Tuna Tartlets:
Combine tuna and mayo; mash together with a fork. Squeeze in a bit of lemon juice, being careful not to drop in any seeds. (Hold the lemon with the cut part facing upwards). Grate in some zest, and stir into tuna mixture. Spoon tuna evenly onto puff pastry squares. Keep the edges of the pastry clear so that it can rise around the filling. Grind some black pepper over the tuna. Cover with cheese. Set aside.
Ham and Cheese Tartlets:
Spread a dollop of honey mustard on the remaining puff pastry squares. Rip up a few cold cuts, and place them on top of the mustard, leaving the edges of the pastry clear as you did with the tuna. Grind black pepper over the ham, and cover with remaining gruyere.
Scramble the egg yolk in a small bowl, and add the heavy cream. Using a pastry brush, gently brush the mixture onto the bare edges of the pastry squares.
Put baking sheet in oven and let bake for 14-16 minutes, depending on the strength of your oven. The puff pastry should be golden brown and risen when you take them out.
Put 2-3 scallions on each square.
Enjoy!
Leslie
