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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ham and Cheese Puff Tart (from Everyday Food, Nov. 2010 Recipe

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This recipe for Ham and Cheese Puff Tart (from Everyday Food, Nov. 2010 is from 2011 Signature Dish, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ tablespoons of all-purpose flour (plus more for rolling out pastry)
2 sheets of frozen puff pastry, thawed
1 tablespoon of unsalted butter
1 cup whole milk
Salt and pepper
Ground nutmeg
Dash of cayenne pepper
6 oz thinly sliced deli ham
1 cup grated Gruyere cheese
1 large egg beaten
Directions:
Directions:
Sautéed mushrooms (browned in a little butter until all liquid is gone)
cooled
On a floured surface, roll out the pastry to a 10x13” rectangle.
Transfer to parchment-lined baking sheets and refrigerate.
Melt butter in a small saucepan over medium heat.
Add flour and cook, stirring constantly until golden (1 minute).
Whisking constantly, add milk and simmer.
Season with salt, pepper and nutmeg, cayenne.
Stir until thickened (5 minutes).
Pour sauce in a bowl and cool 30 minutes (I put mine in the freezer to quicken process).
Pre-heat the oven to 400-rack in lower third of oven.
Arrange the ham in a single layer on one of the sheets of pastry-leaving a ¾ inch border around the edges.
Top with the cheese and the sauce.
Add mushrooms, if using.
Brush edges with egg.
Place second sheet of pastry on top and crimp all the way around.
Brush the top of the pastry with egg and cut vent holes.
Bake for 30 minutes and let cool.

Note: These are actually better if only slightly warm or at room temp. They reheat very well so if you want to make them ahead and reheat a day or
so later they are just as good!

 

 

 

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