Cheese and Smoked Ham in a Puff Pastry

Name: Cheese and Smoked Ham in a Puff Pastry (Feuillete Savoyard)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 large egg yolk; 1 ⁄ 2 cup creme fraiche; 1 1 ⁄ 2 tbsp. unsalted butter; 2 tbsp. all-purpose flour; 1 ⁄ 2 cup milk; Salt and freshly ground black pepper; 1 lb. puff pastry, cut into 2 equal pieces; 1 ⁄ 2 lb. raclette, thinly sliced; 1 ⁄ 2 lb. smoked ham, thinly sliced

Serves
serves 8

JEAN-DANIEL SUDRES/SCOPE

Raclette is an uncooked, semi-firm cow's milk cheese. It originated from Switzerland but is also produced in the Savoie region of France and is now a local staple.

Ingredients

1 large egg yolk
¹⁄₂ cup creme fraiche
1 ¹⁄₂ tbsp. unsalted butter
2 tbsp. all-purpose flour
¹⁄₂ cup milk
Salt and freshly ground black pepper
1 lb. puff pastry, cut into 2 equal pieces
¹⁄₂ lb. raclette, thinly sliced
¹⁄₂ lb. smoked ham, thinly sliced

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Instructions

Step 1

Preheat oven to 375°. Combine egg yolk and 1 tbsp. of the creme fraiche in a small bowl. Set aside.

Step 2

To make bechamel sauce, melt butter in a small, heavy saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Combine remaining creme fraiche and milk in a bowl and gradually whisk into pan. Cook, stirring frequently, until thickened, about 3 minutes. Season with salt and pepper and set aside.

Step 3

Roll out pastry into two 8" × 11" rectangles, 1⁄2" thick. Place 1 sheet of dough on a baking sheet. Leaving a 1⁄2" border, prick dough with a fork. Layer cheese over dough and cover with ham slices. Spread bechamel sauce over ham. Brush pastry edges with egg wash. Cover with second sheet of pastry, sealing borders with a fork. Score pastry with a small, sharp knife. Coat with egg wash and bake until golden, 20-25 minutes. Cool slightly before serving.

Preheat oven to 375°. Combine egg yolk and 1 tbsp. of the creme fraiche in a small bowl. Set aside.
To make bechamel sauce, melt butter in a small, heavy saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Combine remaining creme fraiche and milk in a bowl and gradually whisk into pan. Cook, stirring frequently, until thickened, about 3 minutes. Season with salt and pepper and set aside.
Roll out pastry into two 8" × 11" rectangles, 1⁄2" thick. Place 1 sheet of dough on a baking sheet. Leaving a 1⁄2" border, prick dough with a fork. Layer cheese over dough and cover with ham slices. Spread bechamel sauce over ham. Brush pastry edges with egg wash. Cover with second sheet of pastry, sealing borders with a fork. Score pastry with a small, sharp knife. Coat with egg wash and bake until golden, 20-25 minutes. Cool slightly before serving.