Black Forest Ham, Gruyere, and Apple Tart


Sunday mornings are one of my favorite times to don the apron and get chopping. Especially during football season. I had a hankering for something crispy, salty, and sweet this morning, so a tart seemed just the thing.

I don’t know if you agree, but I feel pretty strongly that anything pork-y paired with gruyere cheese is  phenomenal, but if you add apple to the equation, you have sheer perfection.


1 sheet of frozen puff pastry

4 oz. crème fraiche

3 oz. grated emmantaler

1 oz. grated gruyere 

3 oz. diced black forest ham 

1 Honeycrisp apple, sliced thin

½ lemon

1 large shallot, minced

1 egg

Pre-heat oven to 400-degrees.


Squeeze the lemon juice over the apple slices, so they don’t brown.

Defrost the sheet of puff pastry.

Roll out the pastry dough as thinly as possible.


Use a knife to create a 1’ edge, without cutting through the dough. Make diagonal lines inside the rectangle you’ve created with the knife.


Spread the crème fraiche evenly over the inside large rectangle.

Mix the cheeses together and then spread over the crème fraiche.


Add the ham, shallots, and apple slices.

Scramble the egg in a bowl. Using a pastry brush, spread the egg wash around the edges.

Bake until the edges and the cheese are golden brown. Enjoy!

Eat well,


“A gourmet who thinks of calories is like a tart who looks at her watch.” – James Beard