Flaky puff pastry with Dijon mustard, ham, swiss, caramelized onions, and a garlic-herb egg wash. This Ham and Cheese Puff Pastry Slab Pie is great for Game Day, a casual brunch, or using leftover holiday ham.
I’ve been having a lot of fun looking through some of my mother’s old recipe books from the 70’s and early-80’s. Some of the recipes have made both of us chuckle a bit, but many have given me inspiration for some reinvented dishes
In this reimagined retro recipe, I layer buttery, flaky puff pastry with Dijon mustard, thinly-sliced ham, shredded Swiss cheese, and caramelized onions. Baked until puffed and golden, the ham and cheese puff pastry makes a pretty, yet rustic presentation. It’s perfect for casual gatherings with friends.
INGREDIENTS
- 2 sheets puff pastry, defrosted and rolled into 10-inch squares
- 1 tablespoon Dijon mustard (Smooth or grainy, your preference)
- 6 ounces shredded Emmental swiss cheese
- 4 ounces thinly-sliced ham (I use Black Forest or Virginia)
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full recipe here : stripedspatula.com
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