Monthly Archives: January 2016

Croque Monsieur Tart made with “Ready To Use” flaky pastry



1 roll of Paneton Flaky Pastry

1 egg (beaten for pastry wash)

Left-over ham (as little or a much as you have)


Ingredients: Bechamel sauce


1/2 large onion finely diced (we blitzed ours in a food processor)

25g butter (to saute onions)

2 Tbs flour

25g butter

1 Tbs wholegrain mustard

1 cup milk

1/2 grated cheese or any left overs from cheese boards

Salt to taste


Tip: Make bechamel sauce in advance and allow to cool completely.



  • Melt butter in a pan and saute onions until completely softened.  Add mustard.
  • Add extra butter to pan, once melted add flour and mix well over heat.
  • Add small amounts of milk, mixing well to avoid lumps and ensuring, flour is cooked out.
  • Once all mil is incorporated, add cheese, mix well and set aside to cool.

To assemble the tart:


  • Preheat oven 200′
  • Divide pastry sheet in two
  • Spread bechamel evenly over pastry bottom, leaving a 2cm pastry edge clear.
  • Layer ham slices over bechamel
  • Egg wash pastry edge on bottom
  • Place pastry top over ham and cheese mix
  • Crimp edged together with a fork to seal in filling
  • Using a shape knife, lightly score lines across top to create decorative patterns (you can leave this plain if preferred)
  • Bake until golden brown, approximately 15-20 minutes

Serve fresh out of the oven for breakfast, or with a green salad for lunch, Bon appetit