This ham and Gruyére cheese tart is a great alternative to an everyday ham and cheese sandwich, and it’s easy to make and bake. Fig jam and mustard are combined to make a tangy base, then the cheese and ham are added to make the flaky, delicious tart. For easier handling and the puffiest, flakiest pastry, plan on about 30 to 40 minutes of chilling time in addition to the prep and bake times.
Serve the tart as a lunch item or slice it into smaller pieces for a delightful appetizer. The flavors all go together beautifully, and it’s special enough for a brunch, lunch, or dinner dish.
You can also make it an open-face tart with 1 sheet of puff pastry. With only 1 sheet, the tart will cook in about 15 to 20 minutes, or until the crust around the edge is golden brown. Or double the filling ingredients and make 2 open-face tarts.
Preparation Notes
- Thaw 2 sheets of puff pastry following the package directions, then roll one sheet out on a sheet of parchment paper. You should have a 10-by-13-inch rectangle. Slide it onto a baking sheet.
- Repeat with the second sheet of pastry on another sheet of parchment paper and slide it onto another baking sheet.
- Place both sheets of puff pastry in the fridge to chill for 20 minutes.
- Meanwhile, combine the honey mustard with the jam and whole grain mustard in a small bowl. Set the bowl aside.
- Remove a sheet of pastry from the fridge and brush with the mustard mixture, leaving a 3/4-inch border on all sides.
- Sprinkle half of the shredded cheese over the mustard and jam layer, then sprinkle with the diced ham. Finish with the remaining shredded cheese then sprinkle with the Parmesan cheese.
- Whisk the egg with the cream and brush around the border.
- Place the remaining sheet of chilled puff pastry over the the ham and cheese filled pastry. Press the edges together then roll them inward to form a crust.
- Brush the pastry all over with the remaining egg wash.
- Place the tart in the fridge for 20 minutes and preheat the oven to 400 F.
- Cut several small vents in the top of the tart to let steam escape and bake for 28 to 32 minutes, until golden brown. Tent with foil for the last 5 minutes if necessary.
How to Reheat This Ham and Gruyére Tart
To reheat, preheat the oven to 350. Place a cooling rack in a rimmed baking sheet and place the leftover tart on the rack. Cover with foil. Bake in the preheated oven for 15 minutes, then remove the foil and bake for 5 minutes longer, or until it reaches 165 F in the center.
How to Store
- Wrap the tart or put it in an airtight container and refrigerate it within 2 hours.
- To freeze leftover portions, place them on a baking sheet and transfer to the freezer. When frozen solid, wrap slices in plastic wrap and foil and place them in a resealable freezer bag. Label the bag with the name and date and freeze for up to 3 months. Defrost in the fridge for a few hours or overnight.
Ham and Gruyére Tart With Fig Jam
This ham, Gruyere, and fig jam tart is an excellent choice for brunch, lunch, or dinner or served as a party appetizer in smaller portions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Savory Pies, Ham, Cheese
Ingredients
- 2 sheets puff pastry (I used Pepperidge Farms)
- 3 tablespoons honey mustard
- 2 tablespoons fig jam/spread
- 1 tablespoon whole grain mustard
- 2 sheets puff pastry
- 4 ounces shredded Gruyere cheese
- 6 ounces diced deli ham
- 3 tablespoons grated Parmesan cheese
- 1 large egg
- 1 tablespoon cream or milk
Instructions
- Follow the package directions for thawing the pastry.
- On a large sheet of parchment paper, roll a sheet of pastry out into a rectangle about 10 inches by 13 inches. Slide the sheet of pastry, parchment and all, onto a large baking sheet.
- Roll the second sheet of pastry out on a sheet of parchment paper as before and slide it onto another large baking sheet. Place both sheets of pastry in the fridge and chill for 20 minutes.
- Meanwhile, combine the honey mustard, jam, and whole grain mustard in a small bowl. Set aside.
- Remove one of the pastry sheets from the fridge.
- Brush the mustard mixture over the pastry, leaving a 3/4-inch border on all sides.
- Sprinkle half of the shredded cheese over the honey mustard mixture, then sprinkle the diced ham over the cheese. Finish with the remaining shredded cheese and sprinkle with the Parmesan cheese.
- Whisk the egg with the cream until well blended and brush around the border.Remove the remaining sheet of pastry from the fridge and place it over the ham and cheese-filled sheet. Press the edges together, then roll them inwards to make a crust all around the tart.
- Brush the pastry all over with the egg wash.
- Place the tart in the freezer for 10 minutes or chill it in the fridge for 20 minutes.
- Position a rack in the center of the oven and preheat to 400 F.
- Cut several vents in the top of the tart to allow steam to escape and bake it for 28 to 32 minutes, until golden brown. If it appears to be too dark, tent it with foil for the last 5 minutes or so.
