Summer Dinner: Havarti & Ham Tart
Sometimes I like a new recipe so much that I make it a little too frequently. That is what happened with this simple ham and cheese tart. The first try was such a resounding success that it quickly took center stage in my weekly dinner repertoire. I admit it is a bit decadent for an everyday dinner. But, we are all sold on it, so I’ll keep making it until something new comes into play. The genius of this dish is in the simplicity of the ingredients: quality Dijon mustard, creamy Arla Dofino Havarti cheese, thin slices of smoked ham, all insulated by buttery puff pastry.
The key to this meal is not to overdo it. Keep the layer of mustard thin, only add one layer of naturally delicious cheese and an equally slim layer of ham. The flavors complement each other well so you don’t need a lot of additional seasoning.
I’ve made this with several kinds of cheese, but once I used my new favorite, Arla Dofino Havarti, I was totally hooked. It melts perfectly and the creamy Havarti balances the sharpness of the mustard well. To round out this meal, all it needs is a simple green salad or freshly prepared vegetable and your entire meal is ready to enjoy.
(Disclosure: This post is sponsored by Arla Dofino. The opinions and photography are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
- 2 sheets puff pastry, thawed
- 2 tablespoons Dijon mustard
- 4 ounces Arla Dofino Creamy Havarti, thinly sliced
- 4 ounces sliced smoked ham
- 1 egg
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface roll out the puff pastry sheets to 12x10. Brush one of the pastry sheets with the mustard, leaving a 1-inch border at the edges. Line up the Havarti slices on top of the mustard so they are touching, but not overlapping. Line the slices of ham on top of the cheese. Place the second sheet of puff pastry on top of the ham and pinch the edges to seal.
- In a small bowl whisk the egg with 1 tablespoon of water to make the egg wash. Brush it on top of the puff pastry so that it is evenly covered. Slice two or three large slits in the puff pastry to allow the steam to escape. Bake the pastry for 20 to 25 minutes, or until it is completely puffed up and golden brown.
- Remove the pan from the oven and allow the pastry to cool for a minute. Then slice with a sharp knife or pizza cutter and serve warm.