GOUGERE WITH MUSHROOMS AND HAM

Filling can be made ahead, but if refrigerated should be brought to room temperature before assembling . Serves 3-6, depending on what else is served.

Pate a Choux:
1 cup sifted all-purpose flour
Pinch each, salt and pepper
1 cup water
1/2 cup butter or margarine
4 eggs
1/8 lb. sharp Cheddar cheese, diced

Filling:
4 Tblsp. butter or margarine
2 med. onions, chopped (1 cup)
1/2 lb. mushrooms, sliced
1-1/2 Tblsp. flour
1/2 teas. salt (I wouldn't use this much)
1/4 teas. pepper
1 teas. (or envelope) instant chicken broth
1 cup hot water
2 large tomatoes, peeled, quartered and seeded
6 ounces cooked ham, cut into thin strips (1-1/2 cups)
2 Tblsp. shredded Cheddar cheese
2 Tblsp. parsley, chopped

1. To make Pate a Choux: Sift the flour, salt and pepper onto a sheet of wax paper. Heat the water and butter in a large saucepan until the butter melts.

2. Turn up the heat and bring the water to boiling. Add flour mixture all at once and stir vigorously until mixture forms a ball in the center of the pan. (This should take about a minute.)

3. Allow mixture to cool for 5 minutes. Add the eggs one at a time, beating well with a wood spoon after each addition. (This beating is important as the gougere will not puff otherwise.) Stir in the diced cheese.

4. To make Filling: Melt the butter in a large skillet. Sauté the onions until soft but not browned. Add the mushrooms and continue cooking another 2 minutes.

5. Sprinkle with flour, salt and pepper and cook for an additional 2 minutes. Add the instant chicken broth and water; mix well and bring to boiling, stirring constantly. Simmer 4 minutes. Remove the sauce from the heat. Cut each tomato quarter into four parts and add to the sauce with the ham strips. Taste and add seasoning if necessary.

6. Butter a 10- to 11-inch ovenproof skillet, pie pan or shallow baking dish. Spoon the pate a Choux in a ring around the edge, leaving the center open. Pour the filling into the center and sprinkle all over with the shredded cheese. Bake in a hot oven (400 degrees) for 40 minutes or until gougere is puffed and brown and the filling is bubbling. Sprinkle with parsley and serve at once, cut into wedges as for pie.
 

--from jackmaryetc.com