Appetizer #5: Soppressata and Cheese in Puff Pastry

I know you've all been dying to find out what I made for the competition, and you don't have to wait any longer! I was a little nervous beforehand because this is a new recipe for me; I found it in my new Barefoot Contessa cookbook that I got for Christmas.

This turned out great! Everyone raved about how good it was. D even mentioned that I could make it for dinner and serve it with a veggie as a main dish.

5. Soppressata & Cheese in Puff Pastry
(Recipe submitted by me via Barefoot Contessa)


1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tbsp Dijon mustard
12 thin slices soppressata salami
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tbsp 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, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.

When the pastry is cold, 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 coll for a few minutes, cut in squares, and serve hot or warm.