Croque monsieur galette
Impress your friends and make this galette recipe with golden puff pastry and indulgent ham oozing with nutty and creamy gruyère cheese
Croque Marmite
Serves 4
Easy
Prep:
Cook:
Using the grill means you can make a few croques at a time – ideal for feeding a crowd
Skip to ingredients
- 20g salted butter
- 20g plain flour
- 250ml whole milk
- ¼ nutmegfinely grated
- 2 tsp Marmite
- 2 tbsp Dijon mustard
- 250g gruyèregrated
- 50g cheddargrated
- 8 thick slices of white bread
- 4 slices of ham
- 1 tbsp vegetable oil
- 4 eggs(optional)
- saladto serve
Nutrition: per serving
- kcal673
- fat35g
- saturates20g
- carbs50g
- sugars6g
- fibre3g
- protein38g
- salt4g
Method
step 1
Melt the butter in a pan over a medium heat and, once foaming, scatter in the flour and stir to make a paste. Cook for 1 min, stirring, then add the milk a splash at a time, stirring until you have a smooth sauce.
step 2
Whisk in the nutmeg, 1 tsp of Marmite and the mustard. Season well with black pepper and a pinch of salt. Remove from the heat and whisk in 50g of gruyère and all the cheddar until melted and combined, then take off the heat.
step 3
Heat the grill to high. Put the bread on a large baking tray under the grill for 2-3 mins or until golden. Remove and flip them over so the untoasted side is facing up. Spread each with a smear of Marmite, then sprinkle over the remaining gruyère. Grill for a few minutes until the cheese is melted. Top half of the slices with the ham and the other slices of bread, then spread 3-4 tbsp of the béchamel sauce on top of the closed sandwich.
step 4
Return to the grill for a few minutes until the béchamel is golden, bubbling and charred in spots.
step 5
If adding an egg, heat 1 tbsp of oil in a small frying pan. Once hot, crack in the egg and cook to your liking. Drain on kitchen paper, then put on top of the sandwich. Serve with a vinegary salad, if you like.
