Ham and Cheese Tart

 Ooey gooey with melted swiss and black forest ham wrapped in a flakey crust of puff pasty...perfect addition to a cheese board for wine and cheese night.

I do have one ingredient that is hard to find.  Sel Gris Aux Herbes.  Gray sea salt with herbs.  This coarse herbed sea salt adds a nice savory salty crunch to your flakey pastry that is hard to duplicate with any replacement.  Try ordering online M. Gilles Sel Gris Aux Herbes.  Its a great finishing salt on steaks, fish and poultry too, you'll thank me later if you do buy it.  

Ingredients

• 1 box (2 sheets) Pepperidge Farms Puff Pastry sheets, thawed
• 8 0z black forest ham - deli sliced
• 1 T Dijon mustard
• 5 slices swiss cheese
• 1 egg
• 1 T sesame seeds
• 1 t Sel Gris Aux Herbes

Assembly

Preheat oven to 425F

Line baking sheet with parchment paper.

Carefully unfold 1 sheet of pastry onto the lined baking sheet.  Using a pastry brush lightly spread the Dijon mustard on the pastry sheet leaving a 1/2 inch margin on the edges.  Layer the ham on the mustard maintaining the 1/2" margin.  Place the cheese on top of the ham using the one piece to trim to fit any gaps you have on top of the ham.  

In a small bowl add the egg and a tablespoon of water and beat to make an egg wash.  Using a new pastry brush, brush on a thin layer of the egg wash along the edges in the 1/2" margin. Place the remaining sheet of pastry on top of the layered ham and cheese.  Crimp edges with a fork.

Brush the entire top of the pastry with the egg wash.  Sprinkle on the sesame seeds and Sel Gris Aux Herbes.

Place in preheated oven and bake 20-25 minutes until rich golden brown.  Cool 5 minutes then cut into 9 squares.  (A long bladed serrated bread knife works best).  Place on cheese board and serve.