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
- Add flour, sugar and salt in a bowl. Whisk to combine.
- Add egg yolks and milk into a small bowl. Whisk to combine.
- Add 108 grams of butter into the dry ingredients. Rub it in using your fingertips until the flour is evenly coated with butter bits.
- Add in wet ingredients and mix slightly.
- Add in the remaining 120 grams of cold butter, cut into large cubes.
- Pour the shaggy mixture onto a work board and using the palm of your hand, smear the butter into the flour.
- Place the finished dough onto a piece of cling wrap and wrap it well.
- Place in the fridge for at least 4 hours or overnight before using.
- 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
- Steam the potatoes until soft.
- Whilst still hot, mash well and add in whipping cream, butter and vinegar. Mix well.
- Add in ham and mix well.
- Add salt and pepper to taste.
- Let cool completely.
- 1 beaten egg for glazing
- Prepare a baking tray and baking cups/liners or pie pan.
- Slice the dough in half. Keep the unused half in the fridge.
- On a well-floured work board, flatten the dough lightly with the palm of your hand.
- Using a rolling pin, roll out the dough till about 2-3 mm thick.
- Cut the dough with a cup or cookie cutter. Place the dough into the prepared liner and press down lightly.
- Fill with about 2-3 tbsp of filling.
- 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.
- Glaze with egg wash and bake for 30 minutes at 175 C until golden brown.