- 6
Ingredients
- 2 tablespoons olive oil
- 2 cups sliced mushrooms (6 oz.)
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves or 1/2 tsp dry
- 1 cup grated Fontina cheese (4 oz.)
- 2 large eggs
- 1/8 teaspoon ground black pepper
- 1 puff pastry, thawed if frozen (14 oz. box)
- 4 ounces sliced Black Forest ham
Preparation
Step 1
1. Heat oven to 375 degrees F with rack in lower third. Line a baking sheet with parchment.
2. In a medium skillet, heat olive oil; add mushrooms and saute until golden. Add tsp salt and thyme and set aside.
3. In a bowl, mix together the cheese, 1 egg, tsp salt and pepper. Roll pastry on a floured surface into an 11-by-11- inch square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1-inch border of pastry. Add mushrooms, egg mixture and another layer of ham.
4. Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 min or freeze for 10 min.
5. Trim edges and brush entire pastry with beaten egg. Cut 3 vents in top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 min. Transfer turnover on parchment to a rack and cool 10 to 15 min. Serve warm or at room temperature. Serves 6.