Smoked ham and cheddar quichettes with green tomato pickle

INGREDIENTS

250-300g double smoked ham, finely diced

200g cheddar cheese, finely grated

2 large eggs

3 tablespoons pouring cream

fresh thyme leaves, to garnish

GREEN TOMATO PICKLE

500g green tomatoes, finely diced

2 small onions, finely diced

3 tablespoons salt

1 teaspoon yellow mustard seeds

1/4 teaspoon ground turmeric

1 cinnamon stick

6 cloves

200ml white vinegar

150g caster sugar

180g cold unsalted butter, cubed

pinch salt

1 egg yolk

METHOD

To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 2 tablespoons cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Meanwhile, to make the pickle, place the tomato and onion in a large bowl, sprinkle with the salt and leave for 3–4 hours. Rinse off the salt and drain well. Place in a saucepan with the remaining ingredients. Bring to the boil over medium heat, reduce the heat and simmer for 30–40 minutes or until thickened. Pour into a sterilised jar and leave to cool.

Preheat the oven to 180°C. Lightly grease twentyfour 6 cm x 2 cm fluted or plain tartlet tins. Roll out the pastry to 5 mm thick and, using an 8 cm round cutter, cut out 24 circles. Press each circle into the tins, trimming excess pastry. Place on baking trays and refrigerate for 30 minutes. To blind bake the cases, line them with baking paper and fill with dried beans, rice or baking weights. Bake for 15–20 minutes, remove the beans and paper and bake for a further 10–15 minutes or until golden and cooked through. Remove and set aside to cool in tins.

Divide the ham and cheese between the cases. Whisk together the eggs and cream in a jug and pour into the cases. Bake for 15–20 minutes or until golden and set. Cool slightly and remove from the tins.

To serve, top each quiche with 1 teaspoon of pickle and garnish with thyme leaves.

NOTE

The green tomato pickle makes 2 cups and will keep refrigerated for 4–6 weeks.

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