Flat Croissant with ham and cheese
Flake it till you make it
What is a flat croissant?
The viral flat croissant trend takes the classic, buttery croissant and presses it down before grilling it, creating a crispy, caramelised exterior with a satisfyingly flaky crunch in every bite. In this recipe the chef paired it with savoury toppings of ham, cheese and arugula.
You’ll love it if…
…you’re craving a buttery, crispy croissant with a savoury twist – melty cheese, smoky ham, and peppery arugula make every bite irresistible!
I watch a lot of reality dating shows, and thanks to them I have become aware that “rage rooms” exist – spaces where people pay to smash up things with hatchets and baseball bats. I have never been to a rage room but the closest I have felt is when my printer tells me it is out of yellow ink and therefore cannot print out my black and white document.
If you feel the urge, why not channel that rage into smashing up a croissant instead? Because once you’re done pulverising it, you can put it on a pan, crisp it up and then have it with ham, cheese, a little arugula and a light drizzle of honey.
I mean you could just smash up the printer instead, but it won’t taste very good with goat’s cheese now would it?
Gather the Ingredients & Smash and Grill the Croissant
Flatten the croissant with a rolling pin. Grill in a pan with butter on medium heat, pressing it down with a weight, until both sides are golden and crispy.
Assemble the Toppings
Toss rocket leaves in dressing.
Mix goat’s cheese (or feta) with crème fraîche or yogurt and spread over the crispy croissant.
Layer grilled ham over the croissant, top with dressed rocket and extra crumbled goat’s cheese.
Serve
Top with a generous drizzle of honey. Serve immediately.
- Use day-old croissants. They hold up better to flattening and crisp up beautifully in the pan without turning greasy.
- Don’t skip the weight. Pressing the croissant while toasting gives it a crispy, almost griddled texture… think of it like a flaky panini.
- Let the goat cheese soften. Cold cheese won’t spread smoothly, so leave it at room temp for a few minutes before mixing with the crème fraîche.
- Balance the honey. A light drizzle adds just the right touch of sweetness, too much and it overpowers the tangy goat cheese and peppery arugula.
Flat Croissant with ham and cheese
Equipment
- Rolling Pin
- Pan
Ingredients
- 2 croissants
- 2 slices of ham lightly pan grilled
- 1 cup rocket leaves arugula
- 1 tablespoon soft goats cheese or feta
- 1 tablespoon Crème fraîche or thick Greek yoghurt / skyr
- 1 tablespoon butter
- 1 tablespoon honey
For the Dressing
- 1 teaspoon mustard any variety, the chef has used Dijon
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 lime juice and zest
- 1/2 teaspoon fresh chillies very finely chopped
- 1 tablespoon olive oil
- salt to taste
Instructions
- Smash and roll the croissants with a rolling pin and flatten them.
- In a pan on medium heat add 1 tablespoon butter and let the butter melt. Add the smashed croissant and weight down with a plate and/or weight to flatten it further. Let the croissant cook until nice and brown and toasty and then turn it over to do the same to the other side.
- Remove from heat.
- Combine all the dressing ingredients and add 1 cup rocket leaves (arugula).
- Mix together 1 tablespoon soft goats cheese and 1 tablespoon Crème fraîche or thick Greek yoghurt / skyr. Spread the Crème fraîche mix on top of the flat croissants.
- Lay a grilled slice of ham and top with dressed rocket leaves, and top with more crumbled goats cheese and a generous drizzle of honey. Serve.
Video
FAQ
Why flatten the croissant?
Flattening makes the croissant extra crispy and golden, almost like a pressed sandwich, while keeping all those buttery layers intact.
What’s the best ham to use?
Go for something with a little smokiness, like Black Forest or Serrano ham. Thick-cut deli ham works too, but avoid overly wet or processed slices.
Can I swap out the goat’s cheese?
Yes! Ricotta, feta or even a soft blue cheese will work.
How do I keep the croissant from getting greasy?
Don’t overdo the butter, and cook it over medium heat so it crisps up rather than soaking in too much fat.
