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
Ingredients
- 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
Instructions
- 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.
Mmmm … I have mornings, where all I want is a chocolate croissant and other mornings, where this would give me the perfect fix!! sounds like a lovely recipe
Do you use just one single piece of puff pastry? In other words you don’t layer 2-3 pieces and then add the ingredients? Looks so puffy, I was just wondering.
Those are 1 layer of puff pastry each! I’ve found that if you don’t roll them out, they get really puffy and flaky!
How many carbs per serving?
I’m sorry, I don’t have that. Maybe there’s a website where you can input the recipe to calculate that? I’m not a dietician, so I wouldn’t feel qualified to advise in this case.
I tried to print the puff pastry with ham & cheese and the entire recipe will not appear in order to print! Thanks and love your site>
Oh, no! You’re right, Ginger–it wasn’t formatting correctly! Try it again–I think it’s fixed. And thank you for alerting me to the issue!
Have you ever prepared ahead and frozen?
I have not, but I’d be willing to try it. When you think of all those different kinds of toaster pastries that can be reheated from the freezer, I imagine it could work. Maybe cut the baking time in half, so it’s just par-baked and finishes when you reheat it? If you try it out, let me know how it goes!
I made these today!!!! SO GOOD!!!! Hubby can have his frozen toaster pastries….I’ll have these!!!! & It used up some leftover ham from the freezer and gouda I had in the fridge & didnt want to go to waste!!!! Quarantine Cooking Score!!!!!