Roll out puff pastry to 2 mm thickness, place in small greased ramekins, prick and refrigerate. Mix the ingredients for the filling together, distribute evenly in the ramekins. Stir the ingredients for the glaze well and spread evenly over the top.
Bake for about 15 minutes at 250 °C on the lowest rack of the heated oven.
Variations Fill steamed onion rings into the ramekins before the cheese.
Prepare The ramekins can be lined with the dough the day before and filled with the cheese. Keep in the refrigerator. Pour the glaze only before baking.
For a larger mass, use 300 g of puff pastry for two medium-sized springform pans (enough for 4-5 people) and then take all quantities times three, i.e. approx. 250 g of Gruyère, etc.
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