These savory cordon bleu puff pastry tarts have everything you’ll find in the classic chicken dish in hand-held tart form! These tarts feature layers of deli ham, chicken, and Swiss cheese slices with a tangy honey mustard and lots of arugula piled on top.
I’m starting to think about my Easter menu already and these tarts are getting me insanely excited! Classic chicken cordon bleu is one of our favorite main course choices on Easter so naturally the puff pastry tart version of them can only raise the bar.
And these little beauties do exactly that while being cute as heck AND layered with all kinds of goodness at the same time! Excuse me while I make a meal solely out of that pan down there.
Prep today moves along very quickly since we’re using puff pastry as the base to these tarts and you could honestly make these in your sleep! I include all the make-ahead instructions further down in the blog post if you would like to prep these ahead of time for a brunch.
These Tarts Feature…
- Flaky puff pastry squares
- Layers of gooey Swiss, chicken, and ham slices
- Sweet and tangy honey mustard
- Peppery arugula piled on top
Making the Puff Pastry Tarts
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Puff pastry
- Honey
- Dijon mustard
- Whole-grain mustard
- Mayonnaise
- Parsley
- Swiss cheese
- Deli chicken
- Deli ham
- Egg white
- Arugula
How to Prepare Puff Pastry
To prepare the puff pastry for baking, you will first want to thaw it completely in refrigerator. I recommend removing it from the freezer and transferring to the fridge a few hours before baking.
Turn puff pastry onto a floured surface, roll out into a 10 x 10 inch square, and use a sharp knife or a pizza wheel to cut square into 9 equal squares. Now prick the squares all over to allow steam to escape during baking.
Tips for Perfect Puff Pastry Tarts
- Pre-bake puff pastry squares – bake the puff pastry squares at 400F for 10 minutes before adding the other ingredients. This pre-bake allows the pastry set up a bit before adding filling.
- Spread some of honey mustard on pastry – save the other half for drizzling over tarts after baking.
- Layer quarter slices of cheese, chicken, and ham – cut the slices in quarters for easy layering that will fit inside the pastry squares.
- Brush edges of tarts with egg wash – a quick egg wash brush on the pastry will help them brown.
Recipe Variations
Try these ideas for a different twist on these tarts.
- Use another meat – try beef or turkey slices.
- Try another cheese – try white cheddar, gouda, pepperjack, or mozzarella.
- Top tarts with breadcrumbs – toast 1/2 cup breadcrumbs and toss with 1 tablespoon butter. Sprinkle over baked tarts while warm.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Thaw, roll, and cut pastry squares – keep the pastry squares chilled in refrigerator up to 6 days until ready to bake.
- Make honey mustard – make the honey mustard and store in refrigerator up to 6 days.
- Assemble cheese and meats – layer the cheese and meats on top of each other and store in refrigerator up to 6 days until ready to bake.
Your next brunch event isn’t ready for this goodness! All the layers of meat, gooey Swiss, and flaky pastry bake together like a dream and that little sprinkle of peppery arugula on top brings all the flavors together.
ALMOST better than the real thing.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory pastries you’ll love!
Chicken Cordon Bleu Puff Pastry Tarts
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Ingredients
- 1/2 package (17.3 oz) or 1 sheet puff pastry, thawed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon mayonnaise
- 1 teaspoon minced fresh parsley
- Salt and pepper to taste
- 5 slices Swiss or provolone cheese, cut in quarters
- 5 slices deli chicken, cut in quarters
- 5 slices deli honey ham, cut in quarters
- 1 large egg white, mixed with 1 tablespoon water
- 1/2 cup lightly-packed arugula
Instructions
- Preheat oven to 400F. Line a large sheet pan with parchment paper and set aside.
- Unroll puff pastry onto a floured surface and roll into a 10 x 10 inch square. Cut square into 9 equal pieces and arrange on sheet pan 2 inches apart. Prick center of tarts all over with a fork.
- Bake tarts at 400F 10 minutes, then remove from oven and set aside for a moment. Keep oven on.
- In a small bowl, whisk honey, mustards, mayonnaise, and parsley. Season honey mustard with salt and pepper to taste and set aside for a moment.
- Press risen pastry down lightly and spread 1 teaspoon honey mustard in an even layer inside each pastry square. Layer two quarter slices of cheese, chicken, and ham in each. Spread an additional 1 teaspoon honey mustard on ham slices. Brush edges of pastry well with egg white wash.
- Return tarts to oven and bake for an additional 10-15 minutes until pastry is golden brown and cheese is melted.
- Remove tarts from oven and top each with arugula and a drizzle of remaining honey mustard. Serve tarts warm and enjoy!
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