Mario Salieri Stremaing

pie baked ham, artichokes and Camembert risotto

several days now that I do not add to the blog post, but unfortunately these days is all the work and therefore the time available is short.
The recipe I present here has as its protagonist the artichoke, seasonal vegetables for excellence. Try to imagine only a crisp shell (the pastry) filled with a remarkably soft and tasty made from a harmonious blend of ham, artichokes and fried Camembert cheese.
fans of the artichokes are all very welcome, so much to ask sometimes a dedicated preparation commission. I also personally love this dish, not least because I find that cheese and ham, if you ever dosed appropriately, do not cover the flavor of the artichoke but praise him.
and 'good taste too warm or at room temperature (not refrigerator) for a sturdy snack or a picnic.
In preparation will include that relating to the dough, and I try to do at home and is much better. Everyone then decides for himself!
We come then to the recipe: Ingredients



For the pastry

400 g butter 400 g flour


salt to taste water

For the filling

6 medium or 8 large artichokes
250 g Camembert
about 6 slices of ham

a sprig of parsley 1 clove garlic 1 egg

salt pepper


parsley 1 lemon Extra virgin
olive

How to prepare

Prepare the pastry dough to form two homogeneous each with 200 grams of flour, a pinch of salt and enough water. Let rest about 10 minutes. After the time stretch the dough to form a square, put in a square format with the butter (in this case form two squares 200 g), close to the handkerchief pasta and set aside 5 minutes. With the help of rolling pin to roll out the dough rectangle, fold in three parts, roll out the dough back in the direction perpendicular to the previous year and always close it in three parts. Let rest in refrigerator and repeat the process two or three times, make them rest as much as possible in the refrigerator covered with foil. Prepare the filling
Peel the artichokes, remove the outer leaves that is, cut into wedges and remove the hay inside. Put them in water acidulated with lemon juice so it does not blacken.
Heat in a pan large enough a clove of garlic and a drizzle of olive oil, then sauté the artichokes, reduce heat and continue cooking for about 10 minutes, adding a bit 'of water if necessary. Remove from heat and season with chopped parsley, salt and pepper.
With a rolling pin roll out one of the two rolls of dough and lay it on a tart with a diameter of 28 cm greased and floured. Deposit in the order the slices of ham, artichokes mixed with egg yolk and diced Camembert. Cover with the second roll of puff pastry rolled out, to join the edges being careful not to incorporate air into the cake and brush with egg white.
Bake in preheated oven at 200 ° for about 45 minutes.