Brie, probably France’s best known cheese. Brie de Meaux AOC, which takes its name from the village of Meaux, can only be produced in the Il de France an area to the North East of Paris. Twenty-five litres of milk are required to make one nearly three kilogram wheel of Brie which has a luscious fat content of 45 per cent. Ripe Brie is cloaked in a soft white bloom that, when cut, reveals a soft straw-coloured cheese, redolent with aromas of butter, truffle, mushrooms and, maybe, lightly toasted almonds. Its texture should be soft and yielding, although some connoisseurs prefer it to run almost off the plate. Interestingly a well-known 18th century painting shows that Brie was once eaten fresh. Its smaller sized cousin Brie de Melun AOC has a firmer texture and much gutsier, saltier flavour. Either was sensational in this tart, which was simply made to ensure the fine flavours could be appreciated and not lost under unnecessary add-ons.

Ingredients

• 300 grams short pastry
• 3 egg yolks
• 1 cup crème fraîche
• 275-300 grams Brie, sliced
• 3-4 thick-cut slices jambon or use prosciutto
• 10-12 green olives

Method

1. Preheat the oven to 190ºC and sit the rack just above the middle.
2. Roll the pastry out to line the base and sides of a shallow-sided 25cm flan tin. Line with baking paper and fill with an even layer of baking blind beans. (use dried beans as weight, pricey a ceramic beads are not a pre-requisite for success). Bake for 10 minutes or until the pastry edges are browned. Remove the beans and paper and return to the oven for a few minutes until the base is well cooked. Do not shortcut this step or the pastry will remain uncooked.
3. Beat the egg yolks and crème fraîche together and pour over the base of the tart. Arrange the cheese slices and jambon on top. Scatter over the olives and season with pepper.
4. Return to the oven for a further 10 minutes or until the filling has set. Serve garnished with fresh herbs and a drizzle of mild tasting olive oil.