Ham and Swiss Puff Pastry Slab Pie for Brunch | Easy Brunch Recipe

This Ham and Swiss Puff Pastry Slab Pie is the ultimate brunch centerpiece that combines the classic, savory flavors of a croque monsieur with a buttery, golden, flaky pastry crust. With just 35 minutes of hands-on time, this impressive dish is perfect for beginner bakers and makes a delicious addition to Easter brunch, Mother’s Day, or a lazy weekend morning. It’s like an elegant, impossible-to-resist hot pocket that serves a crowd!

This slab pie is essentially a giant, rustic ham and cheese sandwich wrapped in puff pastry. It’s a reimagined version of a retro recipe from the 1980s, updated with less filling for a perfectly balanced, non-soggy bite and the addition of sweet caramelized onions and fresh thyme . The result is a beautiful, flaky pastry with a savory, melty center that feels a little fancy but is quick and easy enough for any day of the week .

This recipe uses a simple cream cheese and Dijon mustard spread to add a tangy, creamy layer that perfectly complements the salty ham and nutty Swiss cheese . It’s a dish that’s totally at home on your finest brunch spread or as a casual afternoon snack .

How to Make Ham and Swiss Slab Pie

This impressive brunch dish is easier to make than it looks. Follow these simple steps for a perfectly golden, flaky slab pie.

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper .

Step 2: Make the Cream Cheese Spread

In a small bowl, stir together the softened cream cheese and Dijon mustard until smooth. Season with a pinch of salt and pepper .

Step 3: Assemble the Slab Pies

On a lightly floured surface, gently roll each sheet of thawed puff pastry into a 12×15-inch rectangle . Transfer each pastry sheet to the prepared baking sheets.

Spread half of the cream cheese mixture over half of each puff pastry sheet, leaving a 1/2-inch border around the outer edge .

Layer half of the ham slices over the cream cheese mixture, followed by half of the Swiss cheese. If using, sprinkle with caramelized onions and thyme .

Fold the uncovered portion of each puff pastry sheet over the filling. Use a fork to crimp and seal the edges together .

Step 4: Egg Wash and Bake

In a small bowl, whisk together the egg and milk. Brush the tops of the slab pies with the egg wash. This will give them a beautiful, glossy golden-brown color .

Use a sharp knife to cut a few slits in the top of each pie to allow steam to escape during baking .

Bake for 25 minutes, or until the pastry is puffed up and deep golden brown .

Step 5: Rest and Serve

Let the slab pies stand for about 10 minutes before slicing. This allows the butter in the pastry to settle, making it easier to cut and serve .

Slice into squares or strips and serve warm. This slab pie is delicious on its own or with a side of lightly-dressed spring greens .

Tips for the Perfect Slab Pie

Work with cold pastry: Puff pastry is easiest to handle and bakes best when it’s cold. If the dough becomes too soft while you’re assembling, pop it back into the refrigerator for 10 minutes .

Don’t skip the slits: Cutting vents in the top pastry is crucial. The steam needs to escape for all of those flaky layers in the pastry to puff properly .

Use good quality ham: Don’t skimp on the ham! It is the main flavor in this pie. Look for thinly sliced, high-quality deli ham like Black Forest or Virginia brand .

Choose the right Swiss: Emmental is milder and has a meltier texture, while Gruyère is more assertive and salty. For this recipe, Emmental is the favorite as it complements the other components without being too heavy .

Delicious Variations to Try

• Cheese Swap: Substitute cheddar, Monterey Jack, or Gouda for the Swiss cheese. Or use a mix!
• Mustard Change-Up: Use honey mustard instead of Dijon for a sweeter, tangier flavor .
• Meat Substitution: Replace the ham with thinly-sliced roast beef and use cream-style horseradish instead of mustard .
• Herb It Up: Add fresh parsley or a pinch of garlic powder to the egg wash for an extra layer of flavor .

How to Store and Reheat

Storing: This slab pie is best enjoyed warm, fresh from the oven . However, you can store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: It’s hard to regain the same flakiness in the puff pastry when reheated, so it’s best to enjoy it the day it’s made . If you must reheat, use a 350°F oven for 5-7 minutes to help re-crisp the pastry.

Freezing: You can freeze unbaked slab pies. To bake, thaw the pies in the refrigerator and then bake as directed .

Frequently Asked Questions