Torta De Fiambre Urugayan Ham And Cheese Tart Food

TORTA DE FIAMBRE: URUGAYAN HAM AND CHEESE TART

Steps:

• Prepare the dough: Mix the flour, baking powder, and salt together in a medium bowl.
• Use a fork to stir in the vegetable oil, melted butter, and egg yolks until just blended.
• Heat the milk until almost boiling. Add the milk, a little bit at a time, until mixture comes together into a dough. (You may not need all of the milk). The dough should be a little bit soft, and not crumbly. Wrap dough in plastic wrap and let rest for at least 30 minutes.
• Melt 2 tablespoons butter in a small saucepan. Whisk in 2 tablespoons flour, and heat, stirring, until well mixed and bubbling.
• Whisk in 3/4 cup milk and continue to heat, stirring constantly, until sauce thickens. Stir in parmesan cheese and remove from heat. Set aside to cool slightly.
• Preheat oven to 400 degrees. Divide dough in half. On a floured surface, roll out one-half of the dough into a thin, 9-10 inch circle. Place the dough on a greased baking sheet.
• Layer the ham slices onto the dough circle, leaving about a 3/4 inch border of dough around the edge. Layer the slices of cheese on top of the ham, and the tomato slices on top of that.
• Spread the cream sauce over the tomatoes, and top with slices of hard boiled egg.
• Roll out the second half of the dough into a similar circle. Place circle on top of ham and cheese, and seal edges of the bottom layer of dough with the top layer all the way around.
• Whisk 1 egg with a tablespoon of water, and brush pastry with egg mixture. Place tart in the oven and lower temperature to 350 degrees. Bake pastry until it's golden brown, about 25 minutes.
• Remove tart from oven, and serve warm or at room temperature. Serves 4 people as a main course.

MEXICAN HAM AND CHEESE TORTAS

Steps:

• Preheat a griddle over med-high heat, or preheat panini grill.
• Cut each bolillo in half horizontally; spread 1 tablespoon mayonnaise on one side of teh bread and 1 tablespoon refried beans on the other side.
• Top the beans with ¼ of the cheese and 1 slices of ham.
• Spread ½ tablespoon salsa on the other half of the bolillo.
• Close the sandwich; place the torta on the oiled griddle or panini grill.
• If using a griddle, place a skillet as a weight on top of the torta as it cooks.
• Toast until the cheese melts; turn as necessary to avoid burning the exterior.
• When the cheese has melted and the crust of the bread is browned, open the torta and spread ¼ of the lettuce, tomatoes, onion, avocado, and pickled jalapenos inside each.
• Replace the top piece; cut in half; serve immediately.