Camembert and Parma Ham Tart
Over a year ago
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Ingredients
- 125g plain flour
- pinch paprika
- pinch salt
- 50g chilled butter, diced
- 125g Camembert Cheese
- 2 eggs
- 2 egg yolks
- 200ml creme fraiche
- salt and freshly ground pepper
- handful fresh basil leaves
- 3 slices of Parma ham
Accompaniment
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Method
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1
1. To make the pastry, sift the flour, paprika and a pinch of salt into a bowl. Using your fingertips, rub in the butter to form fine breadcrumbs. Stir in 1-2 tbsp of cold water and mix to a soft dough.
2. Turn out on a floured board and knead lightly. Wrap in cling film and chill for 20 mins.
3. Preheat the oven to 190C/Gas Mark 5. Unwrap and roll out the pastry large enough to line a 30cm x 10cm rectangular loose-bottomed tin. Trim the edges, line with parchment and baking beans, and bake blind for 15 mins.
4. Remove paper and beans and return pasty to oven for 5 more mins, then set aside.
5. Thinly slice the Camembert. Remove find and discard. Beat eggs, egg yolks and creme fraiche together in a jug and season with salt and pepper. Stir in basil. Arrange the Camembert and ham in the pastry case and pour over egg mix. Bake for 30-35 mins, until golden and just set. Remove from tin, slice and serve.
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