Instructions:
Preheat the oven to 200°C (400°F). Prepare a baking sheet lined with parchment paper.
Spread the puff pastry on the baking sheet. Spread the ham evenly over the bottom half of the pastry, then add the grated Comté cheese.
Add a tablespoon of crème fraîche, spread thinly over the Comté cheese. Season with salt and pepper to taste.
Fold the puff pastry over the filling to form a rectangle. Press the edges to seal well.
Brush the surface of the dough with the egg yolk to obtain a nice golden color.
Bake for 20-25 minutes until the dough is golden and crispy.
Serve hot and enjoy this melting Feuillantine with Comté!
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My Italian grandma taught me this recipe, and it’s been the talk of the town whenever I serve it!