Champagne Ham and Cheese Galette

Serves 4

Time 35 minutes

Ingredients

Galette

1 sheet puff pastry, thawed

150g champagne ham, thinly sliced

50g grated gruyère

50g cheddar cheese

1 tbsp Dijon mustard

1 egg, lightly beaten

1 tbsp cream

Sea salt and freshly ground black pepper, to taste

To Serve

1 handful of rocket leaves

2 tbsp tomato relish

1 tsp extra virgin olive oil

Method

Preheat the oven to 200°C (fan-forced) and line a baking tray with baking paper.

Lay the puff pastry sheet flat on the tray. Lightly score a 2 cm border around the edge, being careful not to cut all the way through. Brush the pastry edges with a mix of beaten egg and cream.

Spread the Dijon mustard evenly inside the border. Layer the sliced champagne ham evenly over the mustard, followed by the grated cheese.

Bake for 20–25 minutes, or until the pastry is golden, crisp, and puffed around the edges. Remove from the oven and allow to rest for a couple of minutes.

To serve, top the warm galette with a small handful of rocket leaves. Drizzle lightly with olive oil and season with a little sea salt and pepper. Serve with a spoonful of tomato relish on the side.