My Gruyere, Prosciutto, and Poppy Seed Galette is reminiscent of a recipe my mom used to make for football watching lazy Sundays—I think she borrowed the recipe from a friend. Anyway, they were called Tailgate Hot Ham and Cheese Sandwiches and made on onion rolls, wrapped individually in foil, and baked till oozy and bursting with flavor. I’ve altered the recipe to work with puff pastry and fanced it up with prosciutto and Gruyere. This is my husband’s favorite savory galette by far. Serve with a side salad and voila! Dinner is served. Bon Appetit!
Gruyere, Prosciutto, and Poppy Seed Galette Ingredients
1 puff pastry thawed 30 minutes
Flour for dusting
1 ½ cups Gruyere cheese, grated
5 slices prosciutto, chopped
3 tablespoons unsalted butter, softened (the prosciutto adds a salty bite, so unsalted butter is recommended)
1 teaspoon poppy seeds (with extra for garnish)
1 generous tablespoon shallot, minced
2 teaspoons Dijon mustard
Dash of Worcestershire
1 tablespoon water
Gruyere, Prosciutto, and Poppy Seed Galette Instructions
Preheat oven to 400 degrees. In a small bowl, whisk together the egg and water and set aside. In another small bowl with a fork, mix together softened butter, poppy seeds, shallots, Dijon, and Worcestershire. On parchment paper, roll pastry out until it measures about 10” square (you may need flour to keep rolling pin from sticking). Spread the butter mixture onto the center of the pastry into a 7” circle.
Add the prosciutto.
Then add the cheese.
If you live in a warm climate you may need to pop the galette into the freezer at this point for 10 minutes to firm up. Cold pastry is key to a flakey crust.
Once firm enough, fold and pinch the edges of the pastry in towards the center so that the filling is exposed with a generous crust around the edges. With a pastry brush, brush the edges of the crust with the egg mixture. This will give it a golden sheen. Sprinkle the top with poppy seeds.
Transfer the parchment with the galette onto a baking sheet and bake till golden brown and bubbly, about 20-25 minutes. Allow the galette to rest at least 10 minutes before cutting and serving. This will give the melted butter a chance to set. Makes 8 small pie slices.