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This ham and Gruyére tart with fig jam 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.
What You’ll Like About This Dish
Savory–sweet flavor. Ham, Gruyére, mustards, and fig jam marry beautifully.
Elegant but easy. Puff pastry delivers a bakery-style tart with very little work.
Versatile. Works as a main dish, brunch centerpiece, or appetizer.
Great make-ahead option. Assembles easily and bakes well directly from the fridge.
Ingredient Notes
- Puff pastry: Use two sheets; Pepperidge Farm works well. Chill before assembling for clean edges and better puff.
- Honey mustard + whole grain mustard: Give the filling tang and depth.
- Fig jam: Adds sweetness that balances the salty ham and nutty cheese.
- Gruyére cheese: Melts beautifully and gives the tart a rich, nutty flavor.
- Deli ham: Dice into small pieces so it distributes evenly.
- Egg wash: Helps seal the pastry and gives a glossy golden top.
Steps to Make Ham and Gruyére Tart
- Thaw the puff pastry according to package directions.
- Roll out both sheets on parchment and chill them until firm.
- Mix the honey mustard, fig jam, and whole grain mustard.
- Brush one pastry sheet with the mustard mixture, leaving a border.
- Add Gruyére, ham, remaining cheese, and Parmesan.
- Brush the border with egg wash and top with the second pastry sheet.
- Seal edges and roll to form a crust.
- Brush the top with egg wash and chill briefly.
- Cut vents, bake until puffed and golden, and tent with foil if browning too quickly.
- Cool slightly before slicing.
Tips
- Keep the pastry cold — chilling before assembling and before baking helps it puff properly.
- Use a sharp knife to cut vents so steam can escape without tearing the top crust.
- If the tart browns quickly, tent lightly with foil for the last few minutes.
- For neater slices, let the tart cool for 10 minutes before cutting.
- Use parchment on the baking sheet to prevent sticking and make cleanup easy.
Recipe Variations
- Fig and prosciutto tart. Swap the ham for sliced prosciutto for a more delicate flavor.
- Caramelized onion version. Add a layer of caramelized onions under the cheese.
- Apple twist. Add a thin layer of sliced tart apples with the ham and cheese.
- Spicy mustard version. Use Dijon or a hot mustard for more bite.
- Cheese blend. Combine Gruyére with fontina or white cheddar for a different melt and flavor.
Serving Suggestions
- Serve warm with a green salad and simple vinaigrette.
- Pair with tomato soup or creamy baked potato soup.
- Add to a brunch spread with fruit and pastries.
- Garnish with chopped parsley or chives for color.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap slices tightly and freeze up to 2 months.
Reheat: Warm in a 350°F oven for 8 to 12 minutes, or until crisp and heated through.
Ham and Gruyére Tart With Fig Jam
Ingredients
- 3 tbsp honey mustard
- 2 tbsp fig jam
- 1 tbsp whole grain mustard
- 1 cup shredded Gruyère cheese, (4 ounces)
- 6 ounces deli ham, diced
- 3 tbsp grated Parmesan cheese
- 1 large egg
- 1 tbsp cream or milk
- 1 (17.3-ounce) package frozen puff pastry, (2 sheets) thawed according to the pkg. directions
Recommended Equipment
Instructions
- 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.1 (17.3-ounce) package frozen puff pastry ((2 sheets) thawed according to the pkg. directions)
- Meanwhile, combine the honey mustard, jam, and whole grain mustard in a small bowl. Set aside.3 tbsp honey mustard | 2 tbsp fig jam | 1 tbsp whole grain mustard
- 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.1 cup shredded Gruyère cheese ((4 ounces)) | 6 ounces deli ham (diced) | 3 tbsp grated 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.1 large egg | 1 tbsp cream or milk
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
