Ingredients

• 2 sheets puff pastry
• 2 tomatoes, sliced thinly
• 2 oz spinach
• flour2 tbsp Dijon mustard
• 1 cup Gruyere, grated
• 8 slices ham
• egg wash

Method

1. Preheat the oven to 400°F.
2. Thaw out puff pastries, then spread flour on a cutting board and roll out the puff pastries.
3. Put one of the puff pastries on a baking sheet, then add layers of ham, tomato slices, spinach, and Gruyere. Keep about a half inch of puff pastry on the edges to make it easier to seal
4. Spread the Dijon Mustard on top (Note: putting the mustard on the ham would be easier).
5. Lay the second puff pastry on top and crimp the edges with a fork, completely sealing it.
6. Add a few slits on top using a knife, then brush the egg wash over all of the top.
7. Bake in the oven for 20-25 minutes at 400°F, or until it turns a nice brown color.
8. Let it sit for 5 minutes, then cut into squares and serve on a plate before you enjoy!