2 Sheets Puff Pastry, thawed
1/2 cup Flour, for dusting
1 Egg
2 T. Water
2 cups Shredded Cheese
1/2 pound Black Forest Ham Deli Meat, thinly sliced
2 Tomato’s, thinly sliced (optional)
1/2 cup Wilted Spinach (optional)
Tomato Soup, Accompaniment

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces. Repeat with second puff pastry sheet. With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising. Sprinkle shredded cheese in the middle of each tart. Sprinkle ham over the top of the cheese. If using tomato and spinach, add those on prior to topping with ham. In a small dish or cup, whisk together the egg and water. Using a pastry brush – brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy. Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.