These Ham and Cheese Puff Pastry tarts are a five-ingredient bakery-style snack you can enjoy at home. Buttery pastry is layered with ham, Gruyere cheese, and tangy Dijon. Serve with a green salad for an indulgent yet light lunch.
When I'm craving an indulgent bakery-style pastry at home, I turn to frozen puff pastry. It's easy to use and is readily available at most supermarkets.
This ham and cheese puff pastry is everything I love about savory croissants... a buttery, flaky exterior and a cheesy interior.
I like to serve this as a light lunch paired with a green salad or as part of a brunch or appetizer spread.
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Ingredient notes
- Puff pastry is one of my favorite shortcut ingredients. You can find it in the freezer section of your local supermarket. For this recipe, you need one package (two sheets). I use Pepperidge Farm.
- Ham - Thin-sliced deli ham works best.
- Gruyere cheese is one of my favorites. It's nutty in flavor and melts beautifully. If Gruyere is not available, domestic Swiss or Fontina can be used.
- Dijon mustard adds a punch of flavor and pairs well with the other ingredients. Deli brown mustard can also be used.
- Fresh thyme has a wonderful savory yet sweet flavor. If fresh thyme is not available, dried thyme can be used.
Variations
- To add sweetness to the pastry, use fig preserves instead of mustard. I love this flavor combo for holiday entertaining.
- Use turkey and cheddar in place of ham and Gruyere.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
Step 1: Roll one sheet of puff pastry into a 12-inch square. (Keep the other sheet chilled until ready to use). Spread the pastry with the Dijon, leaving a small border around the edge.
Step 2: Layer the ham over the mustard, overlapping as needed.
Step 3: Top with the shredded Gruyere and fresh thyme.
Roll out the other sheet of pastry.
Step 4: Brush the edges (of the first sheet) with egg wash. Top with the second sheet of puff pastry. Use a fork to crimp the edges to seal. Brush the top with egg wash and sprinkle with thyme and flaky salt. Cut a few slits in the top.
Step 5: Bake for 15-20 minutes until golden brown.
Step 6: Slice into squares or triangles and serve.
Serving and Storing
Cut the pastry into small triangles to serve as an appetizer or for brunch. Pair this with a house salad or arugula blue cheese salad for a light lunch.
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a 350-degree F oven.
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Expert Tips
- Thaw the pastry overnight in the fridge. Keep the pastry cold while prepping the other ingredients.
- If the pastry warms too much while assembling the tart, chill it for 15-20 minutes before baking.
- Use freshly shredded cheese for the best taste and melting quality.
- Brush the top of the pastry with egg wash to help it turn golden brown in the oven.
- Cut slits in the top of the pastry so steam can release during baking. The pastry won't puff quite as much, but this makes it easier to slice.
- Bake on a parchment paper-lined sheet pan. This makes it easy to transfer the tart to a cutting board for slicing.
If you serve this at your next party or luncheon, I'd love to hear! You may leave a comment and rating below.
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📖 Recipe Card
Ham and Cheese Puff Pastry
Ingredients
- 2 sheets frozen puff pastry (thawed)
- 1 tablespoon Dijon mustard
- 6 slices deli ham
- 2 cups shredded Gruyere cheese
- 1 teaspoon fresh thyme leaves (+ extra for topping)
- 1 large egg (for egg wash)
- flaky sea salt
Instructions
- Preheat the oven to 400℉.
- Roll out one sheet of pastry into a 12-inch square. (Keep the other sheet of pastry chilled.) Transfer the pastry to a sheet of parchment paper.
- Spread the mustard on the pastry, leaving a ½-inch to 1-inch border around the edge. Top with the ham, shredded Gruyere, and fresh thyme.
- Roll out the second sheet of pastry into a 12-inch square.
- In a small dish, whisk the egg with 1-2 teaspoons of water. Brush the edges of the first sheet of pastry with the egg wash. Top with the second sheet of pastry. Using a fork, crimp the edges to seal. Brush the top with egg wash and sprinkle with flaky salt and fresh thyme leaves. Cut a few slits in the top of the pastry.
- Transfer the parchment and tart to a baking sheet. Bake for 15-20 minutes until golden brown. Slice into squares or triangles, as desired. Serve.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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