1 puff pastry
4 slices of raw ham
Salt and freshly ground pepper to taste
Preheat the oven to 180° C.
Roll out the puff pastry. Using a cookie cutter or large glass, cut out discs from the dough. Arrange them on a nonstick plate and place into the fridge to cool while you prepare the rest of the ingredients.
Remove the rind from the Pont-l'Évêque and cut into thin slices.
Slice the ham.
Wash, remove the core and slice the apple.
Remove the dough rounds from the refrigerator. You can either form a crust around the edge by hand or place into tartlet pans as pictured.
Using a fork, prick each disc of puff pastry.
Place the apple slices, ham and cheese in an alternating, circular shape to cover the bottom of the tartlet.
Season with salt and pepper to your liking.
Bake for 15 to 20 minutes.
Serve your tarts with a mesclun salad.