Ham and Cheese Puff Tart
Envelop the makings of a ham and cheese sandwich in puff pastry to create a pretty tart elegant enough for a dinner party, but practical for lunch too.
- 1 1/2 tablespoons all-purpose flour, plus more for rolling
- 2 sheets frozen puff pastry, thawed
- 1 tablespoon unsalted butter
- 1 cup whole milk
- Coarse salt and ground pepper
- 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 two parchment-lined baking sheets 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 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.