roseinparis's Notes:
2 tablespoons butter Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
1 pinch freshly grated nutmeg Ask a question about this ingredient
2-3 tablespoons strong Dijon mustard Ask a question about this ingredient
1 sheet puff pastry, defrosted Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
1/4 pound sliced ham Ask a question about this ingredient
6 ounces Gruyere, grated Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepMelt butter in a saucepan, whisk in flour and cook for a few minutes to remove the raw flour taste, it should foam up a bit. Whisk in milk and continue stirring until it thickens and comes to a boil. Stir in nutmeg, mustard and salt to taste. Remove from heat to cool.
Ask a question about this stepLightly roll out puff pastry, just to make an even thickness. Place on a cookie sheet and brush edges with milk. Spoon béchamel onto the pastry, leaving a ½ inch border. Top with ham and then grated cheese. Bake until golden brown, puffy and crisp on the bottom, begin checking after 25 minutes. Allow to rest for a few minutes before cutting into squares, it will deflate so don't be alarmed. This is great served with a arugula salad to balance the richness.
Ask a question about this stepClever idea; looks wonderful!
Love the combo of ingredients! Great reconfiguration, too.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
What a great idea! I have saved this one!