Step 1

Preheat your oven to 400°F and bring out your puff pastry to room temperature. Beat your egg with a fork and set aside.

Step 2

On a baking sheet, lay on your parchment paper. Place a drizzle of olive oil followed by a drizzle of pomegranate molasses. Then place on your sliced shallots (I used 2 small slices of shallots per puff pastry), top with salt, pepper, sliced ham and finish with shredded gruyere cheese.

Step 3

Place your puff pastry sheet on top, folding tight so ensure it is covered as best as you can. I'm using a fork here to fork down on the parchment, and then forking holes throughout the top part of the pastry - this will allow it to cook evenly and not swell up either. Repeat this step until you use up all your puff pastry.

Step 4

Take a pastry brush and brush the tops of the puff pastry with your egg wash. Finish off with more shredded cheese on top.

Step 5

Bake at 400 degrees for about 20-25 minutes until your pastry is cooked through and is looking golden brown. Remove from the oven and let cool for a couple of minutes, then flip over with a spatula. Serve on your favorite serving plate or board.