Ham and Cheese Puff Pastry Tart Recipe

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Ham and Cheese Puff Pastry Tart Recipe

Use this method to sandwich just about anything between slabs of thawed frozen puff pastry.  Smoked ham and Swiss cheese are a classic combination and the one I'm using today because I've got left overs from a ten pound holiday ham begging for something spectacular to be done with it.  All the maven cooks, like Ina and Martha, and of course, Julia, make a variation of this recipe.  This is how I do it.

Makes 9 large squares or 18 smaller triangles

Ingredients
1 box of frozen puff pastry (two sheets)
all-purpose flour
2-3 tablespoons of left over Vernor's Marmalade and Mustard Glaze
8 ounces of thinly sliced left over Vernor's Marmalade and Mustard Glazed baked ham; more or less as desired
4 ounces of thinly sliced or grated Swiss cheese; more or less as desired
1 egg, well beaten

Instructions
1.  Defrost the puff pastry as instructed on the package until thawed but still very cold. 
2.  Heat oven to 450 degrees.
3.  Line a large rimmed baking sheet pan with parchment paper.  You will also need a ruler.
4.  Dust a large work surface with flour. 
5.  Unroll one sheet of the pastry and lay on the prepared work surface.  Dust the top of the pastry and your rolling pin with more flour.  Roll the pastry out to 10" x 13" and place in the paper-lined pan. 
6.  Leaving a 1" border on all sizes, spread the mustard glaze on the pastry.
7.  Layer the ham and the cheese on top staying within the 1" border.
8.  Brush the 1" border with a film of the beaten egg.
9.  Roll out the second sheet of pastry the same as the first and fit over the bottom sheet.
10.  Use the tines of a fork to press the layers of the border together.  You may also choose to roll the border and finger crimp, but do take care that all is firmly sealed to insure even cooking and no leaks.
11.  Brush the top of the pastry with the beaten egg. 
12.  Cut several small vents in the pastry with the blade of a sharp knife.
13.  Bake for 20 minutes or until a deep golden brown and puffed up.
14.  Allow to cool in the pan until deflated before cutting with a serrated knife.