Leftover ham is one of the best things about Boxing Day! Get creative and try these delicious Ham & Brie Freeform Tarts with Pickled Cherries.
Ham & Brie Freeform Tarts with Pickled Cherries
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
- 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.
- 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.
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.