Savory Ham and Cheese Empanada Tart
"Inspiration to use empanada dough for this indulgent, free-form tart comes from Southern Latina cookbook author Sandra Gutierrez. It's flaky, easy to manipulate, buttery and tender. You can substitute two ready-to-use rounds of pie dough, for a super quick and easy ham and cheese tart. But the rich flavor of this empanada dough makes it worth the minimal amount of extra effort. Make Ahead: The disk of tart dough needs to rest in the refrigerator for 30 minutes; the rolled-out dough needs to rest in the refrigerator for 30 minutes; the assembled tart needs to be refrigerated for 30 minutes before it is baked. Reheat in a 350-degree oven for 5 to 7 minutes or until warmed through...."
INGREDIENTS
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1 1/2 cups flour, plus more for the work surface
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Pinch fine sea salt
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8 ounces chilled low-fat cream cheese, cut into cubes (do not use nonfat)
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8 tablespoons (1 stick) chilled unsalted butter, cut into cubes
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1 large egg
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1 tablespoon water
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1/4 cup whole-grain dijon mustard
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8 ounces thinly sliced Black Forest ham, cut into 1/2-inch strips
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4 ounces Gruyere cheese, freshly grated
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Freshly ground black pepper
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