I first discovered Ballochmyle Fine Cheese on Instagram. I spend at least half an hour a day exploring the #ScottishFood hashtag thread.
Handmade in Mauchline, Ayrshire, this family dairy turned soft cheese mecca is establishing itself as a quality producer of Scottish Brie. I got a bit carried away and ordered 5 wheels, telling myself “Brie freezes well” and “supporting local producers is important.” Both premises are true, but surplus to the real motivation; being an absolute pie.
- 225g plain flour
- 100g butter, diced
- pinch salt
- One Wheel of Ballochmyle Brie
- 2 beetroot
- A small handful of curly Kale
- 100ml double cream
- 4- 5 eggs, depending on size
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill. If you’re doing this ahead, you can make the pastry the night before and continue the next day. Preheat your oven to 180 half an hour before you start.
- Line a tart tin with your pastry, piercing the bottom with a fork and filling the tin with pie weights on baking parchment. Place your pastry in the preheated oven for 12 – 15 minutes and remove the pie weights and parchment.
- Peel and slice the beetroot into disks, remove the stocks from the kale, tear the Brie into small chunks (around a teaspoon).
- Layer your fillings with abandon.
- Whisk together cream and eggs and pour over the arranged fillings.
- Return to the oven for 20 minutes. Garnish with fresh thyme and Serve.