I made this Ham and Gruyère Cheese Tarte recently. The tarte is a perfect lunch or brunch dish and can be made with either Gruyère or sharp cheddar cheese. A side salad is a great accompaniment, and any left-over tarte can be reheated for an easy second meal.
Ingredients
Tarte
- 2 sheets puff pastry
- 1-2 tbsp Dijon mustard
- 1 lb smoked ham
- 8 oz shredded white cheddar or gruyere cheese
- 1/2 lb baby spinach
- 1 egg yolk mixed with a tablespoonful of water
- 1 tbsp all-purpose flour for sprinkling on the rolling surface
Salad
- 3 tbsp sherry or white wine vinegar
- 2 tbsp apricot jam
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper
- 1/2 lb baby greens
- 1/4 cup lightly toasted sliced walnuts or almonds optional
Instructions
Salad
- Mix 2 tbsp apricot jam, 3 tbsp sherry or white wine vinegar and 1/4 cup olive oil in a jar with a tight-fitting lid and shake the ingredients until mixed. Set aside until ready to use
Baking
- Gather all ingredients before starting the recipe.
- Pre heat oven to 400°F
- Place puff pastry in fridge overnight or let sit for an hour at room temperature before starting. Note that the puff pastry must be cool, if defrosting on the counter, check periodically to make sure that it does not become too soft; if it does, place in fridge for 10-15 minutes before using,
- Sprinkle rolling surface with flour and roll pastry to one inch larger than the sheet, or, to a 9 x 12 inch rectangle. Lay the rolled pastry on a cookie sheet lined with parchment paper.
- Spread a thin layer of Dijon mustard on the bottom sheet of puff pastry.
- Top mustard with 1 lb smoked ham sliced or diced. Leave a 1/2" border on all sides of the pastry.
- Add 1/2 lb baby spinach leaves over ham and top with 8 oz shredded white cheddar or gruyere cheese.
- Roll out the second sheet of puff pastry to be slightly smaller than the bottom sheet and place this over the ham/cheese mixture. Turn up the edges of the bottom sheet over the top sheet and pinch to make a nice border all around.
- Cut 3 slits in the top of the pastry and using a pastry brush, brush the top of the pastry with the egg wash using 1 egg yolk mixed with a tablespoonful of water. If not baking right away, place the tarte in the fridge until ready to bake.
- Bake for 30-40 minutes in a non-convection oven, or until the top is nicely browned.
Assembly
- Allow the tarte to cool slightly, then slice into serving portions.
- Mix salad with dressing and serve with tarte.
