Ham and Swiss Slab Pie

By CheeseDiva

Ingredients

• 1 large egg
• 1 tablespoon milk
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• 2 sheets puff pastry, defrosted
• 1 tablespoon Dijon mustard
• 6 ounces shredded swiss cheese (I use Emmentaler or Gruyère)
• 4 ounces (1/4-pound) thinly-sliced deli ham (I use Virginia or Black Forest)
• 1/4 cup caramelized onions, chopped (about 1/2 large onion, see link below)
• 1 teaspoon chopped thyme leaves

Details

Servings 9
Preparation time 15mins
Cooking time 40mins
Adapted from stripedspatula.com

Preparation

Step 1

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together eggs, milk, garlic powder, and parsley. Set aside.
Roll out both sheets of puff pastry to 10-inch squares. Place one piece of puff pastry onto the baking sheet and spread with Dijon mustard to the edges. Sprinkle half of the shredded cheese over the mustard, leaving a 1/2-inch border all around. Layer ham slices over the cheese, followed by the caramelized onions, thyme, and remaining cheese. Spoon all but 1 tablespoon of the egg mixture over the second layer of cheese.
Place second square of puff pastry over the top. Lightly brush edges with reserved egg mixture (approx. 1/2 inch border) and fold bottom edge over to create a crust of double thickness. Carefully crimp edges with a fork. Brush top of puff pastry with remaining egg mixture. Cut three, 1 to 2 inch slits in the top of the pie to allow steam to escape while baking.
Bake for 25 minutes, until puffed and golden. Let stand for 10 minutes before slicing into squares or strips and serving.

Source: Striped Spatula Essentials: Caramelized Onions

Print

Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together eggs, milk, garlic powder, and parsley. Set aside.
Roll out both sheets of puff pastry to 10-inch squares. Place one piece of puff pastry onto the baking sheet and spread with Dijon mustard to the edges. Sprinkle half of the shredded cheese over the mustard, leaving a 1/2-inch border all around. Layer ham slices over the cheese, followed by the caramelized onions, thyme, and remaining cheese. Spoon all but 1 tablespoon of the egg mixture over the second layer of cheese.
Place second square of puff pastry over the top. Lightly brush edges with reserved egg mixture (approx. 1/2 inch border) and fold bottom edge over to create a crust of double thickness. Carefully crimp edges with a fork. Brush top of puff pastry with remaining egg mixture. Cut three, 1 to 2 inch slits in the top of the pie to allow steam to escape while baking.
Bake for 25 minutes, until puffed and golden. Let stand for 10 minutes before slicing into squares or strips and serving.