Page 44 - Fresh Magazine - Winter 2017

shoope ies & arts

Ham and cheese quiche

SERVES 8 TO 10
Puff pastry open tart
FOR THE PASTRY Sift the flour into a bowl and rub in the SERVES 8
200g plain flour butter until it resembles fine breadcrumbs.
100g cold butter, diced Mix the egg yolk with the water, then add 1 x 500g pack of Jus-Rol puff 1 small bunch of fresh
1 egg yolk mixed with 2 to the bowl and mix together to bind the pastry, thawed thyme
to 3 tablespoons cold pastry. Shape into a flat disc, wrap in cling 100g Macroom Buffalo 200g seedless red grapes,
water film and refrigerate for 30 minutes. Ricotta halved
100g SuperValu Red Onion 1 egg, lightly beaten
FOR THE FILLING Preheat the oven to 180°C/gas mark 4. Relish 50g walnut halves
4 large eggs Line a 23cm quiche tin with the pastry and 70g goats’ cheese
250g cooked ham, bake blind according to the instructions in
chopped the Kitchen School panel on page 43. Whisk Preheat the oven to 200°C/gas mark 6. Line a baking tray
150g mature Cheddar the eggs and brush a little on the pastry base with non-stick baking paper.
cheese, grated after removing the paper and baking beans,
350ml cream, or half milk then return the pastry to the oven for 5 Roll out the pastry to a rectangle approximately 25cm x
and half cream minutes to set. This seals the base and stops 35cm and trim the edges with a sharp knife. Put on the
salt and pepper the egg mixture making the base soggy. lined tray and score a rectangle 2cm in from the edge,
being careful not to cut all the way through. Prick the base
Put the pastry base on a baking tray and inside the edge with a fork.
TO SERVE
green salad with cherry scatter in the ham and 100g of the grated Spread the ricotta over the base, then dot with small
tomatoes Cheddar. Add the cream to the whisked eggs, amounts of the red onion relish. Break up the goats’ cheese
season and pour over the ham and cheese. and scatter that over along with the fresh thyme leaves.
Sprinkle over the remaining Cheddar.
Finally, scatter over the halved grapes.
Bake in the oven for 30 to 40 minutes, Brush the pastry edges with a little beaten egg for a
until set through to the middle. Lower the golden finish. Bake in the oven for 20 to 25 minutes, until
temperature to 160°C/gas mark 3 if it’s the pastry is cooked and the topping has browned. Break
browning too quickly. Allow to cool in the tin the walnuts over the tart and serve warm.
for 20 minutes before serving with a green
Pictured overleaf
salad with cherry tomatoes on the side.

TASTY
LEFTOVERS
This is a great
opportunity to use
up the remains of
your Christmas ham.
Otherwise, ask for a
thick slice of ham from
your delicatessen and
chop it into chunky
pieces.

42 | FRESH WINTER 2017

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