cheese and smoked ham in a puff pastry
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While searching for Swiss recipes, found this on Saveur's website. It states: "Raclette is an uncooked, semi-firm cow's milk cheese. It originated from Switzerland but is also produced in the Savoie region of France and is now a local staple." Posting for the Switzerland region of our Culinary Quest event.
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yield
8 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For cheese and smoked ham in a puff pastry
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1 large egg yolk
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1⁄2 cup creme fraiche
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1 1⁄2 tbsp. unsalted butter
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2 tbsp. all-purpose flour
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1⁄2 cup milk
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salt and freshly ground black pepper, to taste
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1 lb. puff pastry, cut into 2 equal pieces
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1⁄2 lb. raclette, thinly sliced
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1⁄2 lb. smoked ham, thinly sliced
How To Make cheese and smoked ham in a puff pastry
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1Preheat oven to 375°. Combine egg yolk and 1 tbsp. of the creme fraiche in a small bowl. Set aside.
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2To make bechamel sauce, melt butter in a small, heavy saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Combine remaining creme fraiche and milk in a bowl and gradually whisk into pan. Cook, stirring frequently, until thickened, about 3 minutes. Season with salt and pepper and set aside.
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3Roll out pastry into two 8" × 11" rectangles, 1⁄2" thick. Place 1 sheet of dough on a baking sheet. Leaving a 1⁄2" border, prick dough with a fork. Layer cheese over dough and cover with ham slices. Spread bechamel sauce over ham. Brush pastry edges with egg wash. Cover with second sheet of pastry, sealing borders with a fork. Score pastry with a small, sharp knife. Coat with egg wash and bake until golden, 20-25 minutes. Cool slightly before serving.
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