Saturday, September 19, 2020

Flakey, Salty, Cheesy



This is quite possibly one of the easiest dishes I make and it never arrives on the table without people gushing and acting like I should run out immediately rush out and audition for Top Chef or Chopped or some junk. While I love the praise, (actually, I am one of those super shy people that freaks out when given too much attention) and all the ohs and ahs I am very quick to confess that this particular dish was a full on cheater one.


Now, every chef I know has had to prepare puff pastry in cooking school, but most swear it is a hardly detectable difference between the scratch made and frozen store-bought versions. I am one of those home cooks that does not bake. I am crap at following directions and the very idea of lugging out my measuring cups and spoons gives my undies a right good twist. Before this dish, I loved the idea of things puddling or being planked between layers of buttery pastry that shatter when penetrated, sending a flourish of delicate shrapnel down your blissfully crunching front but, it was deemed as pastry/baking and I wasn’t doing it. Dammit. 




To this day I am not sure what inspired me to just get over it and try working with puff pastry but this dish was the first I made and it has stuck with me and served me, my family and friends, quite well and quite often.


15 Minutes Prep

25 Minutes Cooking Time


1 Package Frozen Puff Pastry Dough (thawed)

12-15 Slices Hobb’s Wine Cured Salami

7 oz Grated Gruyere

2 ½ Tablespoons Good Dijon Mustard Like Moutarde Forte au Vinagre, (seriously the best mustard I have had outside of Beaune in France)

1 Egg (beaten)

Place rack in the center of your oven and preheat to 450 degrees

Roll out dough on a lightly floured surface until the dough is about 10-12 inches rectangular. Place on a parchment lined baking sheet. Spread mustard in even layer on dough leaving a 1-inch boarder on every side.

Arrange Hobb’s Wine Cured Salami on top of the mustard, slightly overlapping avoiding the boarder. Sprinkle grated cheese evenly over salami.

Brush boarder with egg wash

Roll out second sheet of puff pastry to same size as the first. Gently place second sheet of puff pastry directly over the first doing your best to line up the edges. Gently press sides to seal and chill for 15-20 minutes.

Using a sharp knife trim edges and make three slits down the center of the pastry. Brush with egg wash and place in the oven to bake for 20-25 minutes, turning baking sheet halfway through to ensure even browning. Use your sniffer! If you can smell the dough getting to dark check. You want a nice deep golden-brown crust.

Let sit for a few minutes to set, slice, and enjoy.

This savory treat can be served hot or at room temp, up to you. We like ours after it has cooled off for about 10 minutes but there are days when we simply cannot wait to slice into it and watch the cheese ooze out. Can be served as an appetizer or a light lunch/dinner with a big, lemony dressed salad. 

Wine Pairing Suggestions

Because of the savory and salty nature of this dish it leaves lots and lots of options for wine.


Dry Lambrusco 



Saumur Blanc

Alsace Pinot Gris





webb said...

Hi, Sam, this sounds wonderful. Am not familiar with this brand of salami (Virginia, you know!) , so is it a hard salami or a 'softer' one? I am guessing a good deli salami of the 'softer' variety is what I should look for, but wanted to check. Thanks, webb

Samantha Dugan said...

Hey webb,
So nice to see a friendly name. I hope you are well and hanging in there during these exceptionally trying times. This recipe is so easy and delicious, I do hope you give it a go. Hobb's is a softer, Genoa style salami that is sliced thin so I think you can easily find a replacement at a deli counter. Your instinct will be to add more, (mine was the first couple times) of everything but try and keep it close to this ratio because the saltiness can get overpowering. Big bright salad on the side and you are all set!

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