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Ham and Brie Freeform Tarts with Pickled Cherries

William Meppem

Ham and Brie Freeform Tarts with Pickled Cherries recipe, on MiNDFOOD.

Ham and Brie Freeform Tarts with Pickled Cherries

Serves 4

2 cups plain flour

⅓ cup chervil sprigs (or flat-leaf parsley leaves), roughly chopped

125g butter, diced and chilled

½ cup sour cream

2 tsp grainy mustard

200g sliced ham, roughly chopped

200g brie (or camembert), roughly chopped

1 egg, lightly whisked

1½ cups red wine vinegar

1½ cups caster sugar

2 tsp salt

3 cinnamon sticks

1 orange, shredded rind

2 tsp white peppercorns

8 whole cloves

750g cherries

1 Put flour, chervil and butter in a food processor and pulse until mixture resembles fine breadcrumbs. Add sour cream and mustard. Pulse until dough just forms a ball. Turn ball out onto a lightly floured board and knead until smooth. Divide dough into 4 even portions. Flatten each dough portion into a round disc and wrap in plastic wrap. Refrigerate for 
30 minutes or until firm.

2 Preheat oven to 200C. Line a large baking tray with baking paper. Roll each dough portion into a 19cm round. Put ham and brie in the centre of each pastry, leaving a 3cm border. Fold border over filling towards centre of tart. Brush tarts with egg and transfer to prepared baking tray. Bake for 20–25 minutes or until light golden and pastry is cooked through. Serve tarts with pickled cherries.

PICKLED CHERRIES

Put vinegar, sugar, salt, cinnamon sticks, orange rind, peppercorns and cloves in a saucepan over medium heat. Stir until sugar has dissolved and mixture comes to the boil. Add cherries and simmer for 5 minutes. Remove from heat and cool. Spoon 
into a sterilised jar. Refrigerate for up 
to 3 weeks.

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