Ham, cheese and potato wheel

 

40 Min Prep    /    45 Min Cook    /    6 Serving

Ingredients : 

300g desiree potatoes, peeled, cut into 3cm pieces

400g leg ham, cut into 2cm pieces

200g camembert, cut into small wedges

1 ⁄4 cup chopped fresh chives

125g (1 ⁄2 cup) sour cream

2 tsp Dijon mustard

10 filo pastry sheets

80g butter, melted

1 tbsp sesame seeds

300g tomato medley mix, halved

Fresh continental parsley leaves, to serve

1 tbsp lemon-infused olive oil (see tip)

Method Steps : 

Preheat oven to 220C/200C fan forced. Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender when pierced with a skewer. Drain then transfer to a heatproof bowl and set aside to cool completely.

Add the ham, camembert, chives, sour cream and mustard to the bowl. Season then toss until combined.

Lightly grease a 22cm (base size) round fluted tart tin with removable base with oil.

Place the filo on a clean work surface. Cover with a dry tea towel then a damp tea towel (to prevent the filo drying out). Brush 1 filo sheet with a little butter. Fold in half crossways. Place over base and up side of prepared tin, allowing the filo to overhang side. Repeat with remaining filo and most of the butter, overlapping sheets, to completely cover base and side of tin.

Spoon the ham mixture into the filo case. Carefully fold over the overhanging filo to enclose filling. Brush with remaining butter and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden. Set aside in pan for 10 minutes to cool slightly.

Transfer the tart to a serving plate. Top with the tomato and parsley. Season and drizzle over the infused oil to serve.

Recette de cuisine