Email to Cat      

Soppressata and Cheese in Puff Pastry

Source of Recipe

From "Barefoot Contessa: How Easy is That?" by Ina Garten


Recipe Introduction

"There's nothing like puff pastry to make something easy look really special. This recipe calls for two sheets of puff pastry brushed with Dijon mustard, then layered with soppressata — a spicy Italian salami — and aged Gruyère cheese. It's so easy and yet when it comes out of the oven puffed and golden, even I can't believe that I made it!"

List of Ingredients

â—¦ 1 package (2 sheets) frozen puff pastry, defrosted
â—¦ 2 tablespoons Dijon mustard
â—¦ 12 thin (not paper thin) slices soppressata salami (3 ½ inches in diameter)
â—¦ 6 ounces Gruyère cheese, grated
â—¦ 1 egg beaten with 1 tablespoon water, for egg wash


Recipe

Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.

Lay one sheet of puff pastry on a floured boards and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border.

Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.

Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.

When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.


Serves 6 for first course, 8 for cocktails