Feb 2, 2009

Cafe Luna's Ham and Cheese in Puff Pastry

6 servings

This was excellent with a nice Brut Sparkling wine, or a Sauvignon Blanc, very cold

1 package (2 sheets) frozen puff pastry, defrosted in your refrigerator overnight or at room temp for 20 minutes
3 tablespoons Dijon mustard
about 8 slices (1/4 # pound)ham - (I like Black Forest Ham for this dish, but not necessary)
½ pound Swiss cheese or Gruyer, sliced or mixed
1 tbl. Brown sugar
fresh ground black pepper
1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

Place a piece of parchment paper on a sheet pan.

1. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches.
Place it on a sheet pan and brush the center with the mustard, and sprinkle with the brown sugar, leaving
a 1-inch border around the edge, and then a light sprinkling of fresh ground black pepper.

2. Place a layer first of ham and then cheese, also leaving a 1-inch border.
Brush the border with the egg wash.

3. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches.
Place the second sheet on top of the filled pastry, lining up the edges.
Cut the edges straight with a small, sharp knife and press together lightly.

4. Brush the top with egg wash and cut a few slits in the top to allow steam to escape, and then grind
several grinds of fresh black pepper over the top evenly, about 1 tsp. total.

5. Bake for 20 to 25 minutes, until puffed and golden brown.

6. Allow to cool for a about 10 minutes, cut into squares 3" x 3" or so and serve hot or warm.

A great variation: Turkey, Pear and Fig

1. Replace Dijon Mustard with Fig Jam or Chutney, warmed up to liquify it.

2. Replace ham with thin sliced roasted turkey breast.

3. Replace Swiss cheese with bleu or Gorgonzola cheese

4. Add ultra thin sliced pears: either fresh or poached, cooled and sliced
Proceed as in recipe.

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