Creamy Ham Tart

Creamy Ham Tart


Makes: 8 servings

Cook: 20 minutes + 25 minutes

  • 1     sheet frozen puff pastry, thawed, Pepperidge Farm®

  • 1     cup canned white sauce, Aunt Penny’s®

  • 1     cup diced ham, John Morrell®

  • 1⁄2     cup shredded sharp cheddar cheese, Sargento®

  • 1⁄4     teaspoon nutmeg, McCormick®

  • Salt and ground black pepper

  • 11⁄4     cups grated Gruyère cheese




Preheat oven to 400ºF.

Unroll puff pastry sheet and fold 2 inches from each corner into center of sheet. Roll sheet into a 10-inch circle with a rolling pin. Press puff pastry into broilerproof 9-inch tart pan. Press a piece of foil into bottom and up sides of puff pastry. Fill tart pan with pie weights or dried beans.

Bake for 15 to 18 minutes. Remove from oven and remove pie weights and foil. (Gently press down center of pastry if it puffs after removing weights.) Return to oven and bake for 5 to 8 minutes more or until golden. Remove and cool completely.

Reduce oven temperature to 350ºF.

In a large bowl, stir together white sauce, ham, cheddar cheese, and nutmeg until well mixed. Season to taste with salt and pepper. Fill cooled crust with ham mixture. Sprinkle Gruyère cheese over top.

Bake for 25 to 30 minutes or until heated through. Remove from oven.

Preheat broiler. Cover edge of tart with foil. Broil tart 6 inches from heat for 3 to 5 minutes or until cheese is brown and bubbling. Remove and cool for 10 minutes. Slice and serve warm.

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