Prosciutto and Gruyere Puff Pastry Tarts

Preheat oven to 400°F and line a large baking sheet with parchment paper.

Create 9 sections for your individual tarts: Create 9 evenly spaced piles of shredded cheese on the parchment paper. (You’ll need about 2 tablespoons of cheese per tart.)

Cut each slice of prosciutto into three small squares. Place each small square of prosciutto on top of each pile of shredded cheese.

Cut the puff pastry sheet into 9 small squares. Place each piece of puff pastry on top of each slice of prosciutto. Use a fork to crimp the outer edges of each tart.

Brush the tops of the puff pastry with the beaten egg. Poke each tart 3 times with a fork to create holes for steam to release.

Bake the tarts for about 15 minutes or until the puff pastry and cheese are golden brown.

Let the tarts cool for 5 minutes, then use a spatula to carefully flip each tart over onto a serving platter. Finish with a drizzle of honey, a little freshly ground black pepper, and a sprinkle of thyme leaves.

Serve the tarts while they’re still warm. They’re delicious with a simple arugula salad on the side!