Follow these step-by-step instructions to create perfect Ham and Egg Puff Pastry Galettes every time:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. Preheating the oven ensures that the galettes bake evenly and the puff pastry rises properly.
2. Prepare Puff Pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If the pastry is very cold and stiff, let it sit at room temperature for a few minutes until it’s easier to handle but still cold. Lightly flouring the surface prevents sticking and allows you to roll out the pastry if needed.
3. Cut Puff Pastry into Circles or Squares: Using a sharp knife or pizza cutter, cut the puff pastry sheet into 6 equal squares or use a round cookie cutter or bowl (about 5-6 inches in diameter) to cut out 6 circles. Squares are easier to cut, while circles create a more traditional galette shape. Aim for even sizes to ensure consistent baking. If using squares, you can simply cut the rectangle into thirds lengthwise and then in half across. For circles, use a cookie cutter or trace around a bowl with a knife.
4. Arrange Pastry on Baking Sheet: Place the pastry squares or circles on the prepared baking sheet, leaving some space between each one. This allows for even air circulation and prevents the galettes from sticking together during baking.
5. Prepare Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream (or milk), Dijon mustard, salt, and pepper. Whisk until the mixture is well combined and slightly frothy. Whisking incorporates air, which helps create a lighter, fluffier egg filling. Dijon mustard adds a subtle tang and enhances the overall flavor. Season generously with salt and pepper, as eggs can be bland without proper seasoning.
6. Assemble the Galettes: For each pastry square or circle, lightly score a border about ½ inch from the edge, being careful not to cut all the way through the pastry. This border will puff up beautifully during baking and create a defined edge for the galette. Inside the scored border, layer a portion of the diced ham, then sprinkle with shredded cheese. Distribute the ham and cheese evenly among the pastry bases. The border will act as a barrier to hold the filling in place and create a visually appealing edge.
7. Add Egg Filling: Carefully spoon the egg mixture into the center of each galette, on top of the ham and cheese. Don’t overfill the galettes, as the egg mixture will expand slightly during baking. Aim for a consistent amount of filling in each galette to ensure even cooking.
8. Brush with Egg Wash (Optional): If using, brush the pastry edges with the egg wash. This will give the crust a beautiful golden-brown color and a glossy finish. Egg wash also adds a slight crispness to the edges of the puff pastry.
9. Bake the Galettes: Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the eggs are set but still slightly soft in the center. Baking time may vary slightly depending on your oven and the size of your galettes. Keep an eye on them and check for doneness. The pastry should be golden brown and crisp, and the eggs should be cooked through but still slightly moist.
10. Garnish and Serve: Remove the galettes from the oven and let them cool slightly on the baking sheet for a few minutes. Garnish with fresh chopped herbs before serving. Fresh herbs add a pop of color and freshness. Allowing them to cool slightly makes them easier to handle and prevents burning your mouth. Serve warm and enjoy!