oliveoilandlemon

recipes for healthy living

Tag: tart

Egg and Ham Galette

egg and ham galettes

 

If you are a pastry maker I really hope these will appeal to you as the are easy to make,ย  lovely and tasty – they make a great mid week meal or for lunch at work or school. My sisters recently reminded me that they aren’t all pastry makers so if that is the case for you I would say that there are lots of good quality short crust pastrys out there so go ahead and use that if you fancy making these… no one need know!

Egg and Ham Galettes with tomatoes

Serves 6

Pastry

200gr plain flour

100gr cold butter cubed

1 tsp salt

2 tbsp total of mixed chopped fresh herbs (Chives Oregano Thyme)

1 egg

3 tbsp water

Filling

60gr ham of choice – parma or serrano

60gr grated cheese – Manchego works great but simple cheddar will work too

6 small eggs

3 tbsp chopped chives

salt and pepper to taste

12 cherry tomatoes

Combine the flour, salt and herbs in a food processor. Add the cold butter and pulse until it resembles breadcrumbs.

Add the egg and 2 tbsp of the water and pulse. It it doesn/t come together add the rest of the water. Remove and gently knead to bring together into a ball, flatten and wrap in cling film and chill for at least 30 minutes. Roll out into a rectangle about 2mm thick and cut out into circles approx 6″ in diameter.

Place onto baking sheet lined with parchment paper. Spread the cheese, ham and cherry tomatoes onto the 6 circles. Bring the edges if the pastry up so it forms a basket, Make sure to bring it up by an inch as you want to ensure the egg doesn’t spill out of its basket. Crack the eggs one by one into a small ramekin (easier to pour into the pastry baskets).

Tip the egg into the pastry basket, season well, sprinkle over the chopped chives and bake in a preheated oven at 200C for about 15 minutes until the pastry is golden brown and the egg is done.ย  Serve as is with a lovely green salad.

 

 

 

 

 

 

 

 

 

 

 

Autumn Plum Frangipane Tart

plum collage

plum bakewell

This tart makes use of delicious plums in abundance right now though you could use nectarines or apples equally. For me though, there is something about this time of year with cold mornings, a touch of frost but warming up in the day that seems right for plums, and this tart is perfect after a weekend walk looking for conkers or blackberries – which would also be equally delicious too!.

Plum Frangipane Tart

Oven at 180C
70gr almond flour
7gr plain GF flour
70gr butter
70gr icing sugar
1 egg

1 Quantity Pastry (Below)
5 ripe plums

Sift almond flour
Add the plain flour and whisk together
Whisk the butter until soft and white
Sift in the icing sugar then add the almond flour mix, beating on low speed until incorporated then increase the speed
and beat until soft and creamy
Beat in the egg until smooth and beaten in. Transfer to a bowl until needed, cover the surface with cling.
This can be kept in the fridge for up to 4 days.

To make the pastry, combine 200gr plain flour with 22gr icing sugar with 20gr almond flour
Place 100gr unsalted butter into a mixing bowl with a paddle attachment and cream on medium.
Beat in the flour mix in 2 additions scraping down the bowl from time to time until all fully incorporated.
Add 1 egg and beat well. Empty the dough out onto the counter and knead gently to bring the pastry together.
Wrap the pastry in cling and place in the fridge to chill.

Roll out the dough and line an 8″ tart tin
Fill the pastry shell with the almond cream
Cut the plums into 1/8inch slices
(Poach the plums if they are not very ripe)
Arrange a ring of overlapping plums around the tart
Continue with a second ring which slightly overlaps the first
Arrange the remaining plum slices in the centre

Bake for about 45 minutes until the crust is well browned
Cool to room temp before serving to prevent the juices from running out
Serve with cream or ice cream – delicious

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