These tartlets are at once dainty and substantial. A mix of watercress, fennel, red onion, and green apple is arranged on top of a creamy French-ham-and-Brie custard, providing a pleasant contrast of textures.
- Yield: Makes 6 four-inch tartlets
Source: Martha Stewart Living, August 2003
- All-purpose flour, for work surface
- Herbed Dough
- 1 1/2 ounces Brie cheese, sliced 1/2 inch thick
- 3/4 ounce French ham, sliced into 1/2-inch strips
- 1/2 cup whole milk
- 2 large eggs
- Coarse salt and freshly ground pepper
- 1 small bulb fennel, thinly sliced
- 1 green apple, sliced into matchsticks
- 1/2 small red onion, very thinly sliced
- 1/2 cup watercress, trimmed
- 1 teaspoon walnut oil
- 1 teaspoon freshly squeezed lemon juice
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using a 5 1/2-inch inverted bowl as a guide, cut out 6 rounds. Transfer rounds to 4-inch tartlet pans with removable bottoms, and gently press into sides and bottoms. Trim the dough flush with edges with a paring knife. Using a fork, lightly prick all over bottom of dough. Refrigerate 20 minutes.
Remove tartlet shells from refrigerator. Line with parchment paper; fill with pie weights or dried beans. Bake until the edges begin to turn golden brown, about 12 minutes. Transfer pans to a wire rack, and remove parchment and weights. Let cool completely.
Place 1 slice Brie and 4 or 5 strips of ham in the bottom of each shell. In a small bowl, whisk together the milk and eggs; season with salt and pepper. Pour mixture into tart shells; bake until custard is set, 12 to 14 minutes. Transfer tarts to a wire rack, and let cool.
Meanwhile, in a medium bowl, toss together the fennel, apple, onion, watercress, oil, and lemon juice. Season with salt and pepper. Divide mixture evenly among tarts. Serve immediately.