Ile de France Brie Tart with Honey Ham & Dijon Honey Mustard (video) by Vgrlfrnd

You tube Video link:
http://www.youtube.com/watch?v=edA6oJQiBCE

1 cup all purpose flour
6 Tablespoons ice cold butter
dash of salt
3 Tablespoons ice cold water
1 egg
1 teaspoon dried dill weed
2 oz Ile de France Brie
Honey ham thinly sliced (5 pieces)
1 Tablespoon Dijon honey mustard

Note: The Brie will slice easier if it is very cold.
The butter and the water should be very cold.
Use only very thinly sliced or shaved ham for this recipe.
You may use more cheese, if you wish. 2 ounces is 1/2 of a round of Ile de France Brie as packaged.Butter should be cut into 1 inch cubes.
Use a pastry blender to mix the flour, salt, dill weed and butter together. As the mixture begins to look crumbled, add a little cold water and continue to mix. Add water until the flour mixture becomes slightly moist and then add an egg yolk and continue to mix it with your hands.
If the flour mixture is too wet, add a little more flour. The mixture should be slightly dry when you finish mixing it together.
Place a piece of plastic wrap on the counter to use under the dough while you roll out the crust.
Make sure you put a little flour on your rolling pin and on the plastic wrap first, and then start to roll out the dough.
You should roll it out until it is the size of a dinner plate.
Spread the mustard in the middle of the rolled out dough with the back of a spoon.
Leave about 2 inches around the sides without mustard.
Place the ham in the circle over the mustard, and then put the thinly sliced brie on top of the ham.
Use the plastic wrap to lift the edges of the tart and enclose the mixture.
You will want to fold it in about 2 inches and leave the middle open.
Use parchment paper to line a baking sheet.
Lift the plastic wrap and the tart and put it in the middle of the baking sheet.
Carefully roll the plastic wrap away from under the tart until you have the tart on the baking sheet.
Brush the tart crust with egg white before baking.

Bake on the middle rack of the oven at 425F for 25 minutes or until golden brown.

Remove from the oven and let the tart sit for at least 5 minutes before you take it off of the baking sheet. Serve warm.

Votes:1,157
Rating :4.52/5
Total Points: 5,229.64

To see more recipes got back to iledefrancecheese.com/blog

Leave a Reply

*

Current day month ye@r *