Description
This crispy puff pastry appetizer combines layers of buttery pastry with melted Gruyère cheese and savory black forest ham. Adapted from Ina Garten, it’s an easy and elegant option for entertaining or a quick meal alongside a salad.
Ingredients
Units
Scale
- 1 package (2 sheets) frozen puff pastry, defrosted*
- 2 tablespoons Dijon mustard
- 1/4 pound black forest ham, thinly sliced
- 1/2 pound Gruyère cheese, grated
- 1 egg
- Flour for dusting
Instructions
- Preheat Oven: Preheat your oven to 450°F.
- Prepare Egg Wash: Lightly beat the egg with 1 tablespoon of water. Set aside.
- Prepare the Puff Pastry: Dust a piece of parchment paper with flour and lay one puff pastry sheet on top.
- Add Mustard: Brush the pastry with Dijon mustard, leaving a 1-inch border around the edges.
- Layer the Filling: Add overlapping layers of ham within the border, followed by the grated Gruyère cheese.
- Seal the Pastry: Brush the border with egg wash. Lay the second puff pastry sheet on top, aligning the edges. Trim the edges with a sharp knife for a neat square, pressing down lightly to seal.
- Finish the Pastry: Brush the top with egg wash and cut a few slits in the top for steam to escape.
- Bake: Transfer the pastry to a baking sheet using the parchment paper. Bake for 20–25 minutes, or until puffed and golden brown.
- Serve: Cool for a few minutes before cutting into 12–16 squares. Serve hot.
Notes
- Defrost puff pastry overnight in the fridge before use.
- If using a block of puff pastry dough, roll it out on a lightly floured surface and cut into two 10 x 12-inch sheets.
Nutrition
- Serving Size: 1 serving
- Calories: 200kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg