Ingredients:

  • 1 sheet (255g) frozen puff pastry, thawed but chilled
  • 1 egg (50g)
  • 1 tbsp (15ml) water
  • 4 oz (113g) Gruyère or Sharp Cheddar, shredded
  • 4 oz (113g) cooked Italian sausage or diced Canadian bacon, browned
  • 1 tsp (5g) fresh thyme leaves
  • 1/4 tsp (1.5g) cracked black pepper
  • 1/2 tsp (3g) kosher salt

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Whisk together the egg and water in a small bowl to create the egg wash.
  3. Arrange shredded cheese and browned protein in 6 equal circles (or one large rectangle) directly on the parchment paper. Sprinkle with salt, pepper, and fresh thyme.
  4. Roll out the puff pastry slightly on a floured surface and cut to fit precisely over the topping mounds.
  5. Gently press the pastry edges down to seal the toppings inside, then score a 1/2-inch border around the edge without cutting through.
  6. Brush the exposed pastry liberally with the egg wash.
  7. Bake for 18–22 minutes until the crust is mahogany-colored and has risen significantly.
  8. Remove from oven and let the tarts rest for 3 minutes.
  9. Carefully slide a spatula under the pastry and flip the tart over so the caramelized toppings are on top.