I say “fancy-pants” because there’s just nothing more posh to me than puff pastry or good heavens, Gruyère cheese! Although, in reality, it’s just a classy salami and cheese sandwich.
I actually went a slight bit rustic by leaving it whole and serving it on a thick wooden cutting board and people cut their own pieces. I find it looks better served in tact. Classy/Rustic – it exists. It’s a thing.
As usual when you are looking for the “make you look like a pro”, really easy and honestly delicious recipes, who do you turn to?? (besides me of course because I am simply a convenient transmitter of these recipes) but Ina Garten , the Barefoot Contessa, of course!
So please DO try this recipe and basque in all of its buttery-cholestoroley glory! Bring it along to your next cocktail party…at a friend’s house – not a restaurant, that would be weird. It was a hit at my last family function – so it is delicious as advertised. People were saying how they expected the filling to be sweet at first glance and were surprised to find soppressata inside or that the flavour was perfect and the amount of meat and cheese was just right. Enjoy!
Soppressata and Gruyere Cheese in Puff Pastry
1 package (2 sheets) frozen puff pastry, defrosted in the fridge
2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the 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 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-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 10-inch square. Lay the pastry directly on top of the first square, simply lining up the edges. (do not press down on the edge) Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
When the pastry has chilled, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut into squares and serve warm or at room temperature.