Speedy French Ham and Cheese Tartlets

Preheat your oven to 400°F (200°C). Lightly grease a 6-cup muffin tin or individual tartlet pans.

On a lightly floured surface, gently roll out the puff pastry sheet slightly to smooth any creases. Using a round cutter or knife, cut out 6 circles large enough to fit into your prepared muffin tin or tartlet pans. Press each pastry circle gently into the molds, forming a cup.

In a medium bowl, whisk together the eggs, heavy cream, Dijon mustard, chopped fresh thyme, a pinch of salt, and a dash of black pepper until well combined.

Evenly distribute the diced ham and shredded Gruyere cheese among the 6 pastry shells in the muffin tin or tartlet pans.

Carefully pour the egg mixture over the ham and cheese in each pastry shell, filling them about three-quarters full.

Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly golden. A knife inserted into the center should come out clean.

Remove the tartlets from the oven and let them cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool slightly further. Serve warm or at room temperature.