A few times I've made this tart when I found a sheet of puff pastry in the fridge and a leftover piece of ham. It's the kind of recipe you make when you don't feel like complicating things, but still want something warm and hearty on the table. My pan isn't very big, so I often overlap the edges of the dough that stick out. It has never caused any issues while baking.
Quick Info
Total time: about 40 minutes
Preparation time: 10 minutes
Baking time: 25-30 minutes
Servings: 4
Difficulty: easy
Type: savory tart, quick meal
Ingredients
1 round sheet of puff pastry
100 g ham, thinly sliced
150 g cheese (preferably Emmental), thinly sliced
1 egg
Instructions
1. Prepare the pan. Choose a round one so that the puff pastry sheet fits more easily. Line with parchment paper if needed.
2. Place the puff pastry sheet directly in the pan. The edges that stick out are not a problem, you can leave them as they are.
3. Prick the dough all over with a fork. This helps prevent it from puffing up excessively while baking.
4. Arrange the slices of ham in a single layer, covering the entire base. Don’t skimp on ham, use the entire amount.
5. Place the cheese slices on top, also in a single layer, covering the ham well.
6. If you have too much dough on the edges, you can fold it over the filling halfway without pressing too hard. I gathered it over part of the tart, so it doesn’t hang over the pan.
7. Prick the edges that are folded over the filling with a fork as well.
8. Crack the egg into a bowl and beat it with a fork.
9. Brush the entire surface of the tart with the beaten egg, including the folded edges.
10. Place the pan in the preheated oven at 180 degrees.
11. Bake for 25-30 minutes, depending on the oven. The tart should be golden and savory.
12. Remove from the oven and let it sit for a few minutes before slicing.
Why I make the recipe often
It's quick, doesn’t make a mess, and I always find the ingredients in the fridge. It works well warm or at room temperature, and there’s never too much left after a meal. Sliced, it can be packed up.
Tips and Variations
Tips
Don’t overdo the cheese layer, otherwise the tart will be soggy in the middle. The puff pastry should be used cold, straight from the fridge, to brown nicely. If the pan is smaller, let the edges fold over part of the tart, they don’t need to be cut.
Substitutions
If you don’t have Emmental, use any cheese that melts, like cheddar or Gouda. The ham can be any kind, from prosciutto to pressed ham or even slices of boiled chicken breast.
Variations
You can add some fresh pepper or herbs on top of the cheese, but it’s not necessary. If you want a different shape, the tart can also be made in a rectangular pan, adjusting the dough. If you have more filling, leave the puff pastry edges as much as possible in the pan, so it doesn’t spill while baking.
Serving Ideas
It pairs well with a simple salad, or just as it is, sliced. It works as a quick lunch, breakfast, or evening snack.
Frequently Asked Questions
Can I use another type of dough instead of puff pastry?
Only if you want a different texture. Puff pastry is the quickest and gives a crispy crust, but you can also use classic tart dough if you have time to prepare it.
What if I don’t have a round pan?
It works in a rectangular or square pan too, just adjust the pastry sheet to the shape.
What kind of ham should I use?
You can use any kind of ham, just make sure it’s thinly sliced so it cooks quickly and isn’t too wet.
Can I add vegetables?
You can try, but if you add vegetables, the tart may become watery and the dough might get soggy. If you want to experiment, use cooked vegetables that are well drained.
Do I need to let the tart cool before slicing it?
A few minutes is enough; otherwise, the cheese will ooze when you cut it hot.
Nutritional Values
Estimated values for one serving (out of 4):
Calories: approximately 320-350 kcal
Protein: 13-16 g
Fat: 21-23 g
Carbohydrates: 22-25 g
Sodium: 700-900 mg
These are approximate values, they depend a lot on the type of cheese and ham.
Storage and Reheating
If there are leftovers, the tart keeps well in the fridge for up to 2 days, in a container or covered with foil. To reheat, I put it in the oven or in a pan for a few minutes to get crispy again. I don’t recommend the microwave, as the dough becomes soft.
Quick Info
Total time: about 40 minutes
Preparation time: 10 minutes
Baking time: 25-30 minutes
Servings: 4
Difficulty: easy
Type: savory tart, quick meal
Ingredients
1 round sheet of puff pastry
100 g ham, thinly sliced
150 g cheese (preferably Emmental), thinly sliced
1 egg
Instructions
1. Prepare the pan. Choose a round one so that the puff pastry sheet fits more easily. Line with parchment paper if needed.
2. Place the puff pastry sheet directly in the pan. The edges that stick out are not a problem, you can leave them as they are.
3. Prick the dough all over with a fork. This helps prevent it from puffing up excessively while baking.
4. Arrange the slices of ham in a single layer, covering the entire base. Don’t skimp on ham, use the entire amount.
5. Place the cheese slices on top, also in a single layer, covering the ham well.
6. If you have too much dough on the edges, you can fold it over the filling halfway without pressing too hard. I gathered it over part of the tart, so it doesn’t hang over the pan.
7. Prick the edges that are folded over the filling with a fork as well.
8. Crack the egg into a bowl and beat it with a fork.
9. Brush the entire surface of the tart with the beaten egg, including the folded edges.
10. Place the pan in the preheated oven at 180 degrees.
11. Bake for 25-30 minutes, depending on the oven. The tart should be golden and savory.
12. Remove from the oven and let it sit for a few minutes before slicing.
Why I make the recipe often
It's quick, doesn’t make a mess, and I always find the ingredients in the fridge. It works well warm or at room temperature, and there’s never too much left after a meal. Sliced, it can be packed up.
Tips and Variations
Tips
Don’t overdo the cheese layer, otherwise the tart will be soggy in the middle. The puff pastry should be used cold, straight from the fridge, to brown nicely. If the pan is smaller, let the edges fold over part of the tart, they don’t need to be cut.
Substitutions
If you don’t have Emmental, use any cheese that melts, like cheddar or Gouda. The ham can be any kind, from prosciutto to pressed ham or even slices of boiled chicken breast.
Variations
You can add some fresh pepper or herbs on top of the cheese, but it’s not necessary. If you want a different shape, the tart can also be made in a rectangular pan, adjusting the dough. If you have more filling, leave the puff pastry edges as much as possible in the pan, so it doesn’t spill while baking.
Serving Ideas
It pairs well with a simple salad, or just as it is, sliced. It works as a quick lunch, breakfast, or evening snack.
Frequently Asked Questions
Can I use another type of dough instead of puff pastry?
Only if you want a different texture. Puff pastry is the quickest and gives a crispy crust, but you can also use classic tart dough if you have time to prepare it.
What if I don’t have a round pan?
It works in a rectangular or square pan too, just adjust the pastry sheet to the shape.
What kind of ham should I use?
You can use any kind of ham, just make sure it’s thinly sliced so it cooks quickly and isn’t too wet.
Can I add vegetables?
You can try, but if you add vegetables, the tart may become watery and the dough might get soggy. If you want to experiment, use cooked vegetables that are well drained.
Do I need to let the tart cool before slicing it?
A few minutes is enough; otherwise, the cheese will ooze when you cut it hot.
Nutritional Values
Estimated values for one serving (out of 4):
Calories: approximately 320-350 kcal
Protein: 13-16 g
Fat: 21-23 g
Carbohydrates: 22-25 g
Sodium: 700-900 mg
These are approximate values, they depend a lot on the type of cheese and ham.
Storage and Reheating
If there are leftovers, the tart keeps well in the fridge for up to 2 days, in a container or covered with foil. To reheat, I put it in the oven or in a pan for a few minutes to get crispy again. I don’t recommend the microwave, as the dough becomes soft.