Ched­dar, green bean & ham tarts

Landscape (UK) - - In The Kitchen - Recipes: Liz O’Keefe Pho­tog­ra­phy: Food & Foto

Makes 6

300g ex­tra ma­ture Ched­dar, grated 180g green beans, trimmed 60g ham, chopped 250g plain flour, plus ex­tra for dust­ing 150g chilled un­salted but­ter, cubed 2 tbsp dou­ble cream 2 eggs, plus 1 yolk 100ml cold wa­ter sea salt and black pep­per

Place the flour and a pinch of salt in a large bowl. Mix in the but­ter cubes and rub into the flour un­til the mix­ture has the con­sis­tency of bread­crumbs. Add the egg yolk and wa­ter, and mix. Bring to­gether into a ball of dough by knead­ing with one hand. Wrap the ball in cling film and leave to chill for 1 hr. Af­ter 1 hr, roll out the pas­try to ap­prox­i­mately 25 x 30cm on a clean sur­face lightly dusted with flour. Trim into a neat rec­tan­gle with a knife, then cut the pas­try into six smaller rec­tan­gles. Grease a flat bak­ing tray, then make raised edges on the pas­try rec­tan­gles by fold­ing each side up by 1cm and pinch­ing round the ends of the pas­try so it holds in place. Trans­fer to the tray and leave to chill for 30 mins. In the mean­time, pre­heat the oven to 200°C/gas mark 6. Place the beans in a bowl and cover with boil­ing wa­ter for 5 mins, then drain. In a sep­a­rate bowl, mix to­gether the cheese, dou­ble cream, 2 eggs and ham. Sea­son with salt and pep­per. Spoon the mix­ture into the pas­try cases, then top with the green beans. Bake for 20 mins un­til golden, then trans­fer to a serv­ing dish. Sprin­kle with sea salt and black pep­per and serve.

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