Disclosure: I was compensated for this post by Jones Dairy Farm. All opinions remain my own. Thank you for supporting the brands that help make this blog possible! There are mornings when the sweet tooth is raging. When you convince your kids that the saccharine cereals are for adults, naturally, while they choke down their granola and oatmeal, devoid of cartoon characters and a divine cereal milk that can only be created with a rainbow of colors and sugar. Then there are the mornings when the mere thought of such folly makes your teeth ache and your body cringe. No more! it begs, unable to stomach another bite. These are the days when savory reigns, and even if your morning is a busy rush of running about getting your kids and yourself ready for the day ahead, you can still carve out just a little bit of time for yourself. You must. Canadian Bacon and Cheese Savory Tarts are supremely easy! By utilizing boxed puff pastry (because only the insane prepare it from scratch every time!), you make it possible to have a freshly-baked treat even on the most harried mornings. Or, even better, make them ahead and store in the fridge to be reheated in the toaster oven. It doesn’t get much easier than this! Not much of a morning person? Psst…I have a secret! These are great any time of day, to be honest. Of course, I also believe stew and ice cream to be breakfast food, so you may want to consider the source… But I don’t think I’m wrong here! Just a few ingredients, less than half an hour, and you can have breakfast or lunch ready for the work week. I know you’re going to love this!
Canadian Bacon and Cheese Savory Tarts #sponsored
- 1 17.3- ounce package puff pastry thawed
- 1-2 Tablespoons flour for dusting
- ¼ cup honey mustard
- 2 Tablespoons mayonnaise
- 1 cup shredded Gouda cheese
- ⅓-1/2 6- ounce package Jones Dairy Farm Canadian Bacon diced
- 1 large egg
- 1 Tablespoon water
- Preheat oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- Lightly flour your work surface, then take out the sheets of puff pastry.
- Gently unfold puff pastry sheets and cut on the fold lines, then cut again across the middle, perpendicular to your other cuts so that you have a total of 12 pieces of puff pastry.
- Transfer to the prepared baking sheets.
- Using a fork, poke holes roughly 1 inch from the edge of each square, creating a rectangle inside of each (this will help keep the puff pastry from puffing up too much in the middle).
- In a small bowl, mix together the honey mustard and mayonnaise. Spread about ½ Tablespoon of the mixture inside the rectangles on each square.
- Sprinkle about 2 Tablespoons of shredded cheese in the rectangles on each square.
- Sprinkle diced Canadian Bacon over that.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush over the edges of the squares.
- Bake for 20 minutes, or until golden brown, rotating sheets halfway through cook time.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in a toaster oven.