Tuesday, December 10, 2013

Recipe: Port Salut, Spinach and Ham Tart

Gosh I love Port Salut! I just got sent a beautiful bundle of Bel products to start being creative with, including a couple of "triangles" of this lovely cheese! If you've never tried it, it is like a soft cheese, similar to brie or Camembert, but hold's it's shape a bit better (it's not runny), and doesn't taste as mature. I would say it's like a cross between brie and emmental! You can use any type of ham in this dish, I just used breaded ham because it was nice and cheap. I served this with ratatouille and rice (although to try and be a bit more posh a well dressed green salad would be a little more civilized/healthy!).

Port Salut, Spinach and Ham Tart (serves 3) 
1 tbsp extra virgin olive oil
1 white onion, finely diced
4 garlic cloves, minced
½ tsp dried rosemary
¼ tsp celery salt
250g spinach
160g breaded ham, diced
110g port salut, rind cut off and diced into big chunks
Salt and pepper to taste
One Sheet ready rolled puff pastry

1. Preheat the oven to200C. Fry the onion, garlic, rosemary and celery salt in the olive oil for 5 minutes, stirring often. Add the spinach, and wilt down for a further 3 minutes, stirring often. Add the ham and fry for a further 4 minutes. Season to taste and set aside.

2. Line a baking tray with greaseproof paper. Roll out the puff pastry from it’s cover, and lay flat on the lined baking tray. Fold over the edges of the pastry on each side, to create a border. Prick the middle  to prevent the middle from rising.

3. Spoon the spinach topping into the middle of the tart, and spread evenly. Dot the pieces of port salut all over the tart, and bake in the oven for 28 minutes. Remove from the oven and serve!

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