Saturday, October 23, 2010

Ham and Cheese in Puff Pastry with Vegetable Medley

This recipe comes from one of my favorite chefs, Ina Garten. She has some of the most amazing recipes I've ever made. I cannot think of a single dish of hers that I have made that I haven't loved. This recipe is about as simple as it gets, but it is beyond delicious.

Ham and Cheese in Puff Pastry
  • 1 package (2 sheets) frozen puff pastry, defrosted
  • 2 tablespoons Dijon mustard
  • 1/2 pound Gruyere cheese, sliced
  • 1/4 pound black forest ham, sliced
  • 1 egg beaten with 1 tablespoon water for egg wash

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

To defrost the puff pastry, remove it from the packaging and let it sit on a floured surface until it loses some of its stiffness. When you attempt to unfold the dough it should easily seperate at the seam. If it is still hard it will break. Do not force it. Put it back down and let it sit for a while more. Once it easily unfolds, roll it out on a floured board until you get it to approximately 10x12 inches.

Place it on the parchment paper lined pan. Spread the mustard on the dough, leaving a one inch border all the way around the outside edges.

Place a layer of ham over the mustard.

Slice the cheese in strips and layer over the ham.

Beat the egg, add the water and then brush the egg wash around the border of the pastry.

Roll out the second piece of dough and place it on top. Seal the edges by gently pressing down with your fingers and then go around with a fork and gently create a seal.

Brush the top of the pastry with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20-25 minutes or until it is just puffed up and golden brown.

Vegetable Medley

This was really just a mixture of leftover seasonal veggies that I had in the refrigerator that turned into a really great tasting side dish.

  • 2 1/2 cups butternut squash (peeled, seeded and diced into 1 inch cubes)
  • 2 cups zucchini (1 small cut into a small dice)
  • 1/2 of a large onion sliced into rings
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
Heat a skillet over medium heat with the butter and olive oil. Add the squash, zucchini, onion and all spices. Mix to combine.

Simmer over medium heat 5 minutes, stirring occasionally. If you are using an oven safe skillet (one that does NOT contain any plastic on the handles) place it in the oven and roast for approximately 20 minutes, or until the squash is fork tender. If you do not have an oven safe skillet, transfer the veggies to a baking sheet and then bake in the oven.

I hope you enjoy it as much as we did!

Source: Ina Garten


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