Ham and Gruyere Tart

have you ever used puffed pastry?

last friday night was my first time and praise be to Towanda, what was i waiting for?

this stuff is buttery, flaky and puffs up in a very impressive fashion.

honestly, i could have just baked the puff pastry straight from the box and it would have been just dandy.

but add a little black forest ham, aged gruyere and dijon mustard?

you've got gold my friends.

I followed Joy the Baker's recipe to a T.
*pairs excellently with an argula salad and a crisp white wine*
**delicious the next day, straight from the fridge, nigella style**
***not the fakey, plastic nigella on that horrid show "the taste;" the curvy, lovely nigella***