Hi. This is Jeff, the co-founder of Majuscule. I'm sharing one of my absolute favorite recipes to make when you're entertaining or just want something simple and savory for dinner.
For an appetizer, I usually cut this up into squares and arrange on a big platter. It can sit at room temperature for awhile or keep it warm in the oven. When it's just for the two of us, I cut the pastry into big squares and make a meal out of it with a side salad.
With only five ingredients, you can switch out the filling as you like. My favorite combo is sliced roasted turkey breast (which I buy from my grocery deli), Gruyere cheese and lots of Dijon mustard. You can also do roast beef and cheddar with your favorite mustard, ham and cheese, or roasted veggies with fontina. Super versatile!
I paired this with our Rosé of Cabernet wine and it was a fantastic combo. The Cab Franc gives our rose lots of body and structure, so it goes great with food.
Get the base recipe from Ina Garten here.