1. Preheat the oven to 425°F (220°C). Unroll puff pastry and place side by side (overlapping slightly to form one large crust) to fit on a large parchment-lined baking sheet. Press the overlapped dough together, so it sticks. Prick all over with a fork. Press edges with a fork. Refrigerate pastry until ready to use.
2. Melt butter in a medium saucepan over medium heat. Add garlic; cook for 1 min. Sprinkle with flour, basil and salt; whisk for about 1 min. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 2 min until smooth and thickened; set aside.
3. Thinly slice tomatoes and mushrooms. Cut ham into pieces. Drizzle cooled milk sauce over pastry, leaving about a ½ inch (1 cm) around the edges. Spread to barely cover the crust. Arrange tomatoes, mushrooms and ham over sauce. Sprinkle with cheese.
4. Bake for about 15 min or until a deep golden brown. Let stand 5 min before serving. Garnish with basil if using.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca