Well, my friends, you are in luck because I have an amazing recipe for these ham and cheese puff tarts that will have you drooling.
If you think these look great, just wait until you taste them.
But enough about how these look or taste, let's get on with the recipe.
Here's what you'll need:
- 1.5 tablespoons all-purpose flour, plus more for rolling
- 2 sheets frozen puff pastry, thawed
- 1 tablespoon unsalted butter
- 1 cup whole milk
- Coarse salt and ground pepper
- Ground nutmeg
- 6 ounces thinly sliced deli ham
- 1 cup grated Gruyere cheese
- 1 large egg, lightly beaten
On a floured work surface, roll each sheet puff pastry to a 10 by 13 rectangle.
Mine's a bit crooked. Oh well. This isn't a straight edge competition.
Transfer to two parchment-lined baking sheets and refrigerate. In a small saucepan, melt butter over mediu heat. Add flour and cook, stirring, until golden (about 1 minute). Whisking constantly, add milk and simmer.
Stir until thickened or about 5 minutes. Season with salt, pepper and a pinch of nutmeg. Pour sauce in a bwol and let cool 30 minutes.
Preheat the oven to 400 degrees with the rack in the lower third part. So here's a little trick to those of you who are impatient like I am. Don't preheart your oven before you make the sauce. I did that. 400 degrees is rpetty hot and pretty wasteful. I ended up making some cookies so I didn't waste the oven heat. Lesson learned. Wait until your sauce is about 15-20 minutes into cooling before you preheat it. Also, learn some patience.
That was more advice to myself than anyone else really.
Now if you bought the Gruyere cheese that's not pre-shredded, shred it.
Try not to eat all of it. I have that issue as well. I have a lot of issues apparently.
Arrange ham evenly on 1 pastry sheet, leaving a 3/4 inch border.
Top with cheese.
Then pour the sauce on top.
Brush the pastry border with egg. top with second pastry sheet, folding the bottom edges over top and press to seal.
Brush the top with egg and cut vents in the tart.
Bake for 30 minutes until browned and puffed.
Serve warm or at room temperature.
So much flavor and cheesy goodness.
Beats a ham and cheese sandwich any time of day. Especially since I can't have cold ham. I should have mentioned that first, I suppose. But really. Who doesn't love a puff tart?