ham and potato tart

ham and potato tart

I made pate brisee again. This time I think I did a better job than before. I can taste the flaky layers!

But much more improvement needs to be made, seeing all the cracks in the photo above. Very rustic looking tart. 🙂

Ham and potato tart

Pate brisee (from Joanne Chang, spotted at The Kitchn)

  • 245 grams all-purpose flour
  • 1 tbsp castor sugar
  • 1 tsp salt
  • 228 grams cold unsalted butter, split into 108 grams and 120 grams
  • 2 egg yolks
  • 3 tbsp cold milk
  1. Add flour, sugar and salt in a bowl. Whisk to combine.
  2. Add egg yolks and milk into a small bowl. Whisk to combine.
  3. Add 108 grams of butter into the dry ingredients. Rub it in using your fingertips until the flour is evenly coated with butter bits.
  4. Add in wet ingredients and mix slightly.
  5. Add in the remaining 120 grams of cold butter, cut into large cubes.
  6. Pour the shaggy mixture onto a work board and using the palm of your hand, smear the butter into the flour.
  7. Place the finished dough onto a piece of cling wrap and wrap it well.
  8. Place in the fridge for at least 4 hours or overnight before using.

Filling

  • 3 large russet potatoes, peeled and cubed
  • 500 grams of honey baked ham, sliced and cubed
  • 130 ml of whipping cream
  • 2 tbsp unsalted butter
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  1. Steam the potatoes until soft.
  2. Whilst still hot, mash well and add in whipping cream, butter and vinegar. Mix well.
  3. Add in ham and mix well.
  4. Add salt and pepper to taste.
  5. Let cool completely.

Assembly

  • 1 beaten egg for glazing
  1. Prepare a baking tray and baking cups/liners or pie pan.
  2. Slice the dough in half. Keep the unused half in the fridge.
  3. On a well-floured work board, flatten the dough lightly with the palm of your hand.
  4. Using a rolling pin, roll out the dough till about 2-3 mm thick.
  5. Cut the dough with a cup or cookie cutter. Place the dough into the prepared liner and press down lightly.
  6. Fill with about 2-3 tbsp of filling.
  7. Roll out remaining half of dough and repeat step 5. Place dough on top of the filling and press lightly at the edge to seal it. Decorate the edge with a fork.
  8. Glaze with egg wash and bake for 30 minutes at 175 C until golden brown.

ham and potato tart1

ham and potato tart2

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