Recipe Ina Garten
1 package (2 sheets) frozen puff pastry, defrosted
2 Tbs Dijon mustard
12 thin slices soppressata salami
6 ozs Gruyere cheese, grated
1 egg beaten w/1 Tbs water, for egg wash
Preheat oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
Lay one sheet of puff pastry on a floured board and lightly roll into a ten inch square. Place it on the sheet pan and brush the pastry with the mustard, leaving a one 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 ten inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with egg wash, cut three large slits for steam to escape and chill for fifteen minutes.
When the pastry is cold, trim the edges with a very sharp knife to amke a clean edge. Bake the pastry in the center of the oven for twenty to twenty-five minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut into squares and serve hot or warm.
Bench notes: Chilling the pastry after you've put it together is important. I used Fontina because my deli only had smoked Gruyere which didn't sound good to me on top of salami. May try a different salami in the future. The top puffed up nicely and brown even though I forgot the egg wash the top, but the bottom didn't crisp up as much so that was unfortunate. Might try with a different salami or even ham and perhaps add a minced shallot.