Tuesday, December 7, 2010

ham and cheese puff tart... 35 minutes

the goods:

1 and 1/2 tablespoons all-purpose flour, plus more for rolling
2 sheets frozen puff pastry, thawed
1 tablespoon unsalted butter
1 cup whole milk
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-inch rectangle. Transfer to a parchment-lined baking sheet, stacking pastry sheets separated by parchment and refrigerate.
In a small saucepan, melt butter over medium. Add flour; cook, stirring, until golden, 1 minute. Whisking constantly, add milk and simmer. Stir until thickened, 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 degrees, 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.

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