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Ham & Swiss-Gruyere Cheese Tart!

Traditionally known in France as Tarte Aux Deux Jambon, this delicious treat hits all the comfort food desires. The crust is flaky, the mixture is creamy & cheesy has the perfect amount of ham with fluffy eggs!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, brunch
Cuisine: American, French
Keyword: baked ham, breakfast, brunch, chocolate tart, easy breakfast, easy brunch, gouda cheese, ham and eggs, ham leftovers, puff pastry, swiss chesse, yum
Servings: 6 SERVIINGS

Equipment

  • tart pan or pie dish

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2  tbsp flour, plus more for rolling dough
  • 1 tbsp butter, softened
  • 2  tbsp of honey mustard, dijon or your favorite mustard I like champagne and honey mustard from Blue Heron. You can purchase online
  • 2 ham steak (cooked, from the deli) diced
  • 4  eggs I use Vital Farms organic eggs
  • 1 cup shredded swiss and gruyere cheese you can buy is pre packaged or shred yourself
  • 3/4 cup heavy cream
  • 1/2 tsp  black pepper
  • 1/4 tsp salt pink himalayan if you got it

Instructions

  • Set oven to 350 degrees. Butter or spray the pan with non stick spray, like pam. Flour a large surface and carefully lay out the pastry dough.
    Run the rolling pin over the dough carefully applying pressure to flatten it out to fit the baking dish. If you happen to tear the dough, put a bit of water over the tear and pinch together.
  • Carefully lift dough into baking dish and press into the bottom of the pan and sides. Cut the over hang and keep the scraps.
  •  Brush the bottom of the dish/dough with the mustard.
  • I really enjoy Blue Heron's Champange and Honey Mustard (can purchase online)
  • Now in a large mixing bowl combine the butter, eggs and cream. Whisk. Add the cheese, ham, salt, and pepper. Stir until combined.
  • Private selection carries a bag of the cheeses that has them combined. Or you can purchase seperatly and combine to make 1 cup. It is a great combo! I get it from Fred Meyer
  • Pour the mixture into the dish. Now you can leave as is or you can cut the remaining dough into strips or fun designs with cookie cutters and place on top of the egg mixture.
    For this dish and because its spring I cut little flower dough pieces and placed on top. Once again that is all optional, I just like to get fancy and enjoy a bit of a crust atop my tarte.
  • Cook for 45 minutes or until it starts to get an nice golden brown crust.
  •  Let the it rest for 10 minutes on a cool surface.
  • Cut and serve.
  • ENJOY!