Two-ham and gorgonzola puff pastry tart with yogurt custard
French Cooking Academy · ♥ 899 likes · 15.6K views · 8 min video
Read about yogurt in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pre-rolled puff pastry
- cured ham
- standard ham
- gorgonzola
Mise en place: cut both hams and the gorgonzola into tiny cubes and measure everything.
Cut a circle from the pastry rectangle using a large bowl as a guide; line the 20 cm tart pan and roll a rolling pin over the rim to trim.
Fitting the puff pastry
- 4 whole eggs
- yogurt
- 2 tbsp cream
- salt
- pepper
Whisk the four eggs with the yogurt and two tablespoons of cream; warm slightly if the yogurt is thick so it whisks liquid. Season well with salt and pepper and taste with a spoon.
Scatter the ham over the pastry by hand, then the gorgonzola sparingly.
Scattering ham and gorgonzola
Pour the custard over gently. Bake on the lower rack, without blind baking, for about 30 minutes so the base crisps.