Recipe by Redrum36
I got this recipe off of Barefoot Contessa. I haven't tried this recipe, but it looked good.
Top Review by Scoutie
This is SOOOOO good!! I have been making this for some time now. However, The Food Network website made an error. According to the show I saw, it is 425 for 25 to 30 minutes, not 450 for 20 to 25 as stated. I double the ham and cheese. Although the Dijon mustard, ham, and cheese is a wonderful start, you can easily change the ingredients and make this a dozen different ways for more variety. And the additions I have done over time include sauteed sliced Portabello mushrooms (1/2 inch thick), green onions and even a small spread of apricot preserves. The last time I made it I added some grated parmesan in with the gruyere for an extra kick. This can be made a few hours ahead of time and then cover it with plastic wrap and put it in the fridge until it is time to put it in the oven. I love this recipe and it is quite simple to make. Try it you will NOT be disappointed! Thanks for posting Redrum.
- 1 (2 sheet) package frozen puff pastry, defrosted (recommend Pepperidge Farm)
- 2 tablespoons Dijon mustard
- 1⁄4 lb black forest ham, sliced
- 1⁄2 lb swiss gruyere cheese, sliced
- 1 egg, beaten with
- 1 tablespoon water, for egg wash
Directions See How It's Made
- Preheat the oven to 425 degrees F. Place a piece of parchment paper on a sheet pan.
- Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
- Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.