When my brother and I were little, my Mom would make us crescent rolls with ham and cheese rolled inside, and we loved them. I had them again recently and still very much enjoy them. When I came across this recipe in an old copy of Everyday Food while looking for Thanksgiving recipes (more about that later), it reminded me of those roll-ups, so I had to give it a try. I like how flaky the puff pastry is, and it is quite easy to prepare, and makes enough for a crowd. This “tart” would make a good addition to a brunch or appetizer or even as a meal, which is what we did.
Ham and Cheese Puff Tart
Credit: Everyday Food, November 2010
1 1/2 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
6 ounces thinly sliced deli ham
1 cup grated Gruyere cheese
1 large egg, lightly beaten
~ On a floured work surface, roll each puff pastry to a 10-by-13-inch rectangle.Transfer to two parchment-lined baking sheets and refrigerate. In a small saucepan, melt butter over medium heat. Add flour and cook, stirring until golden, about 1 minute. Whisking constantly, add milk and simmer. Stir until thickened, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg. Pour sauce into a bowl and let cool 30 minutes.
~ Preheat oven to 400°F, with rack in lower third. Arrange ham evenly on 1 pastry sheet, leaving a 3/4-inch border; top with cheese and sauce. Brush pastry border with egg; top with second pastry sheet. Fold bottom edges over top and press to seal. Brush top with egg and cut vents in tart. Bake until browned and puffed, 30 minutes. Serve warm or at room temperature.