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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.
