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Two-ham mustard tart with egg, yogurt and Emmental filling in puff pastry

French Cooking Academy · ♥ 970 likes · 19.9K views · 12 min video

Read about ham (cured or smoked) in the BrightCulinary Book

Two-ham mustard tart with egg, yogurt and Emmental filling in puff pastry, from the video
Timestamp
Ingredients
Method
Techniques
  • 100 g raw ham
  • 100 g cooked ham
▶ 3:38
  • 1 roll puff pastry
Butter the tart mold generously, sides and bottom, using a fork.
Buttering and flouring the moldSifting
▶ 3:38
  • butter
  • flour
Sieve flour over the mold, move it around and tip out the excess, leaving a very thin coating to stop the dough sticking.
▶ 4:06
Lay the pre-rolled puff pastry in the mold and push any edges that cling over the side back inside so it rises evenly and releases easily.
Lining with puff pastry
▶ 5:22
Refrigerate the lined mold while making the filling.
▶ 5:32
Preheat the oven; said as '180 degrees Celsius or about 456 degrees Fahrenheit'.
Making the savory mixBeating
▶ 5:32
  • 4 whole eggs
  • black pepper
Beat four eggs slightly with a dash of black pepper and no salt.
▶ 5:54
  • 100 g plain yogurt
  • 2 tbsp cream
Add about 100 g plain yogurt and about two tablespoons of cream; mix well.
▶ 6:43
  • 100 g Emmental cheese
Add about 100 g Emmental and the raw and cooked ham; mix everything together.
▶ 7:03
  • mustard
Brush a thin layer of mustard over the bottom of the chilled pastry.
Painting the base with mustard
▶ 7:41
Pour in the filling and spread it out.
▶ 7:59
Bake on the middle shelf without the fan, top and bottom elements, 30 to 35 minutes, until set.
Baking without the fanBaking
▶ 8:29
Let cool to warm before slicing.