Feuilleté of jambon and Comté

Franche-Comté is a lush region in eastern France famous for its cheese. Guillaume pays tribute to this cheesy heartland with feuilleté of jambon and Comté: a golden pastry oozing with melted cheese and packed with layers of ham.

Credit: Craig Kinder

• serves

  2

• prep

  20 minutes

• cook

  55 minutes

• difficulty

  Mid

Ingredients

• 50 g butter
• 50 g plain flour
• 420 ml milk, warmed
• 100 g finely grated Comté cheese, plus 200 g sliced
• 1 tbsp Dijon mustard
• 1 tsp salt
• Freshly cracked black pepper, to taste
• 1 square butter puff pastry (24 cm diameter)
• 1 beaten egg (for the egg wash)
• 200 g sliced double smoked ham

Chilling time: at least 2 hours

Instructions

1. Start with the béchamel. Melt the butter in a medium saucepan over medium heat, then sprinkle over the flour. Whisk continuously for 3 minutes, to form a roux. While whisking, gradually add the milk, then bring the mixture to the boil. Cook, whisking occasionally, for 5 minutes, until the mixture thickens.
   
2. Add 100 g finely grated Comté cheese, the mustard, salt and a generous pinch of pepper, whisking to melt the cheese. Once smooth, remove from the heat and allow to cool completely. Cover the top with plastic wrap and refrigerate until chilled.
   
3. Once chilled, remove the béchamel from the fridge, transfer to a medium bowl and whisk well to loosen. Preheat the oven to 180°C (fan-forced).
   
4. Lay the puff pastry on a clean work surface and brush it with the beaten egg wash. Layer the pastry with the sliced ham over half the pastry base, leaving a 4-5 cm border around the edge of the pastry. Spoon over a 3 mm layer of béchamel sauce, followed by a layer of the sliced cheese. Repeat this layering process two more times.
   
5. Brush the edges of the pastry with the egg wash, then fold over the pastry to enclose the filling, pressing the edges to seal. Decorate the top of the pastry if you like, then brush all over with egg wash.
   
6. Use a sharp knife to pierce a small hole in the centre of the parcel, then transfer to a baking tray lined with baking paper. Bake for 30-40 minutes, or until golden-brown and the base is cooked through. Remove the pastry from the oven, cut into slices and serve hot.

Watch how to make this recipe on Episode 18 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.