Is Wednesday too early to be looking ahead to the weekend? Not when it comes to thinking about the recipes you will have the time to try your hand at, I reckon.
It’s not that I don’t like my job – after all, yesterday I won the company’s Outstanding Achiever of the Year award. It’s just that a chicory and ham tart has caught my eye.
I saw it in TV chef Éric Lanlard’s Tart It Up! cookbook.
The recipe is inspired by one he remembers from his childhood in Brittany. The area grows a lot of chicory and other salad leaves, so the recipe makes use of ingredients that could be found easily locally. In this grown-up version, Lanlard has swapped the honey-roast ham of his youth for the stronger Parma ham.
It looks straightforward enough: blanch the chicory, drain it and wrap it in the ham. Meanwhile make the shortcrust pastry case and the filling of double cream, fresh chives, Parmesan and seasoning. Arrange the chicory in the case and pour over the cream mixture.
Bake for 25 minutes at 180°C until golden.
So simple that I could probably do it while writing a blog post. Well, maybe if I weren’t a boy and could manage multi-tasking, that is.