Ham, Cheese, and Tomato Puff Pastry Tart with Garlic Cream Sauce and Cucumber Salad

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This impressive tart begins with ready‑made puff pastry for ease, quickly transformed into a flaky, golden canvas. A thin layer of tangy mustard is brushed over the pastry to provide an aromatic counterpoint, followed by paper‑thin slices of high‑quality ham and a blanket of grated cheese. Ripe tomato rounds are arranged decoratively on top, then the edges of the pastry are gently folded to cradle the filling. A final brush of beaten egg and a sprinkle of grated Parmesan ensure a glossy, golden finish.

While the tart bakes to perfection—20–25 minutes in a 180 °C oven—a simple garlic cream sauce is whisked together on the stovetop: melted butter, flour, fragrant garlic, cream, and seasonings come together in minutes to create a luscious accompaniment. Finally, a refreshing cucumber salad dressed with olive oil, salt, pepper, and oregano provides a bright contrast to the rich tart and sauce.

The result is a harmonious plate: crisp pastry, warm savory filling, silky sauce, and crisp, cool salad. This dish works beautifully for a casual weekend brunch, an elegant light dinner, or even a picnic once cooled. With minimal hands‑on prep and maximum visual and flavor impact, it’s a recipe you’ll return to again and again.

Preparation, Cook, and Total Times

Preparation Time: 25 minutes
Cook Time: 25 minutes
Total Active Time: 50 minutes
Total Time (including resting): 1 hour

Yield

Serves 4–6 as a main course or 6–8 as an appetizer when sliced small.

Cuisine

Continental European fusion with French pastry technique and Mediterranean flavors.

A Full List of Ingredients

For the Puff Pastry Tart:

1 sheet (approximately 250 g) store‑bought puff pastry, thawed
2 Tbsp Dijon mustard (or your favorite grainy mustard)
100 g (3.5 oz) thinly sliced cooked ham (e.g., Black Forest or prosciutto cotto)
150 g (5.3 oz) shredded cheese (Gruyère, Emmental, or cheddar blend)
2 medium tomatoes, ripe but firm, sliced into 5 mm rounds
Freshly ground black pepper, to taste
1 large egg, beaten, for egg wash
30 g (1 oz) grated Parmesan cheese

For the Garlic Cream Sauce:

2 Tbsp unsalted butter
2 Tbsp all‑purpose flour
100 ml (3.4 fl oz) heavy cream
2–3 garlic cloves, minced
Salt and freshly ground black pepper, to taste
½ tsp dried oregano
2 Tbsp grated cheese (same as used in tart)

For the Cucumber Salad:

1 large cucumber (200–250 g), thinly sliced on the bias
1 Tbsp extra‑virgin olive oil
Salt and freshly ground black pepper, to taste
½ tsp dried oregano
A few sprigs fresh parsley or dill, chopped (optional garnish)

Step‑by‑Step Cooking Directions

Preheat Oven & Prep Pastry: Preheat your oven to 180 °C (356 °F). Line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface into a roughly 25 × 20 cm rectangle, pressing seams gently if needed.
Score the Border: Using a sharp knife, lightly score a 2 cm border all around the pastry without cutting through. This rim will puff higher than the center to contain the filling.
Mustard Layer: Spread the Dijon mustard evenly within the scored border, leaving the edges clean.
Assemble Ham & Cheese: Arrange the ham slices in an even layer atop the mustard, slightly overlapping. Sprinkle shredded cheese over the ham, covering the entire surface.
Tomato Layer: Place tomato rounds in neat rows or concentric circles on top of the cheese. Season lightly with freshly ground black pepper.
Fold & Seal Edges: Gently fold the 2 cm pastry border inward over the outer edges of the filling, creating a rustic frame. Press gently to adhere.
Egg Wash & Parmesan: Brush the folded edges and exposed pastry with beaten egg. Sprinkle grated Parmesan over the crust and a bit on the tomatoes for color and flavor.
Bake the Tart: Transfer the tart to the preheated oven and bake 20–25 minutes, until the pastry is puffed and golden brown and the cheese is bubbly.
Prepare Garlic Cream Sauce: While the tart bakes, melt butter in a small saucepan over medium heat. Add minced garlic and cook 1 minute until fragrant. Stir in flour to form a roux, cooking 1 minute. Gradually whisk in cream until smooth. Cook 2–3 minutes until thickened. Season with salt, pepper, oregano, and stir in grated cheese until melted. Keep warm on lowest heat.
Make Cucumber Salad: In a bowl, toss cucumber slices with olive oil, salt, pepper, and oregano. Garnish with fresh herbs if desired. Chill until serving.
Serve: Remove tart from oven and let rest 5 minutes. Transfer to a cutting board, slice into rectangles or wedges. Serve warm with a drizzle of garlic cream sauce and a side of cucumber salad.

Nutritional Information

Per serving (1/6 of tart plus sauce and salad):

Calories: 450 kcal
Protein: 20 g
Fat: 30 g
Saturated Fat: 14 g
Carbohydrates: 25 g
Fiber: 1 g
Sugar: 3 g
Sodium: 950 mg
Calcium: 250 mg

The Origins and Popularity of the Recipe

Rustic tarts and galettes have long been staples of French countryside cuisine, prized for their simplicity and reliance on pantry staples like flour, butter, and seasonal produce. The concept of topping pastry with savory ingredients—cheese, cured meats, and vegetables—dates back centuries and remains popular in both home kitchens and bistros worldwide. This particular combination of ham, cheese, and tomatoes echoes the classic French “tarte à la tome” and Spanish “coca” styles, while the accompaniment of a creamy sauce and fresh salad nods to modern plating trends that emphasize contrasting textures and temperatures. Its adaptability has cemented its presence on casual café menus, family table spreads, and gourmet brunch buffets alike.

Reasons Why You’ll Love the Recipe

Minimal Hands‑On Time: Ready‑made puff pastry makes assembly quick and foolproof.
Visual Appeal: The golden border and vibrant tomato topping create a stunning presentation.
Flavor Harmony: Tangy mustard, savory ham, creamy cheese, and sweet tomatoes balance perfectly.
Textural Contrast: Crisp pastry, gooey cheese, smooth sauce, and crunchy salad provide variety.
Versatility: Serve as main dish, appetizer, or party finger food—scalable for any crowd.
Make‑Ahead Ease: Assemble ahead and refrigerate; brush with egg wash just before baking.

Health Benefits

Protein‑Rich: Ham and cheese supply high‑quality protein for muscle maintenance.
Calcium Source: Dairy in cheese and cream supports bone health.
Lycopene Boost: Tomatoes offer antioxidants linked to heart health.
Healthy Fats: Olive oil in salad and moderate butter in sauce provide beneficial monounsaturated fats.
Vegetable Intake: Tomato and cucumber contribute vitamins and hydration.

Serving Suggestions

Wine Pairing: A crisp Sauvignon Blanc or light-bodied Pinot Noir complements the tart’s richness.
Beer Pairing: A Belgian Saison or pale ale provides effervescent contrast.
Non‑Alcoholic: Sparkling water with lemon or an iced herbal tea refreshes the palate.
Side Options: Add a handful of peppery arugula or a quartered hard‑boiled egg for extra color and protein.

Common Mistakes to Avoid

Overfilling: Too much cheese or tomatoes can leak; keep filling within the scored border.
Wet Tomatoes: Pat tomato slices dry to prevent soggy pastry base.
Undercooked Sauce: Ensure your cream sauce thickens before serving to avoid runniness.
Cold Pastry: Let dough thaw completely and come to cool room temperature for even puff.
Overbaking: Watch closely—oven temperatures vary, and pastry can burn if left too long.

Pairing Recommendations

Cheese Board: Offer additional cheeses such as Brie or blue cheese for contrast.
Charcuterie: Serve alongside a selection of cured sausages and pickles for a picnic spread.
Olives & Nuts: Marinated olives and roasted almonds make a great accompaniment.

Cooking Tips

Even Puff: Dock (prick) the pastry base lightly to control how high the edges rise.
Flavor Variations: Swap ham for prosciutto or smoked turkey for different flavor profiles.
Sauce Customization: Add a pinch of nutmeg or fresh herbs (thyme, basil) to the cream sauce.
Crispier Salad: Drain cucumber slices on paper towels to avoid watering down the dressing.

Variations to Try

Vegetarian Tart: Replace ham with caramelized onions, sautéed mushrooms, and olives.
Spicy Kick: Spread a thin layer of harissa paste instead of mustard for heat.
Pesto Drizzle: Use basil pesto under the cheese for an herby twist.
Fruit & Cheese: Swap tomatoes for pear slices and ham for prosciutto; finish with a honey drizzle.

Similar Recipes to Try

Caramelized Onion and Goat Cheese Galette
Spinach, Feta, and Tomato Filo Pie
Quiche Lorraine (Bacon and Cheese Quiche)
Mediterranean Vegetable Tart
Cheddar and Chive Scones

Ingredient Spotlight

Puff Pastry: Made by layering dough and butter through repeated folding, puff pastry rises in distinct flakes when baked. Store‑bought versions offer consistent results and save hours of labor, making elegant tarts accessible to home cooks of all levels.

Conclusion

This Ham, Cheese, and Tomato Puff Pastry Tart with Garlic Cream Sauce and Cucumber Salad brings together the best of European home cooking—simple, high‑quality ingredients, bold flavors, and contrasting textures—all in one beautiful dish. Whether you’re hosting a casual brunch, a light dinner party, or seeking an impressive yet unfussy recipe for weekend cooking, this tart delivers. The minimal prep time, customizable components, and make‑ahead possibilities ensure that even busy cooks can serve something memorable. Embrace the harmony of golden pastry, savory filling, silky sauce, and refreshing salad to delight your family and guests.

Comprehensive FAQ Section

Can I make this tart entirely in advance?
You can assemble it up to 4 hours ahead and refrigerate; brush with egg wash and bake just before serving for best puff.
What if I can’t find store‑bought puff pastry?
Homemade puff pastry works wonderfully—just roll out one sheet to 3 mm thickness. Allow extra chilling time between folds.
How do I prevent a soggy bottom?
Dock the pastry base with a fork and ensure tomato slices are patted dry. Partially bake the base for 5 minutes before adding toppings if desired.
Can I use a different mustard?
Yes—grainy mustard adds texture, Dijon offers smooth tang, and whole‑grain mustard lends a visual speckled effect.
Is there a dairy‑free version?
Use vegan puff pastry, a plant‑based cream (e.g., coconut or oat), and dairy‑free cheese alternatives. Results vary slightly in texture.
My cream sauce split—how do I fix it?
If overheated, sauce can separate. Remove from heat immediately and whisk in a teaspoon of cold water or additional cream to bring it back together.
How can I make the tart gluten‑free?
Substitute gluten‑free puff pastry and ensure flour in sauce is replaced with cornstarch or a gluten‑free blend.
What wine pairs best?
Sauvignon Blanc’s acidity cuts through the richness, while a light Pinot Noir complements the ham and cheese notes.
Can I freeze leftovers?
Freeze individual slices in airtight containers for up to 1 month; reheat in a 180 °C oven for 10 minutes to restore crispness.
How do I keep the cucumber salad from becoming soggy?
Toss cucumbers with salt and drain for 10 minutes, then discard excess liquid before dressing.

Enjoy the elegant simplicity and flavorful layers of this unforgettable tart!