Ham and egg pie

Method

1. First, make the pastry. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add half the egg and, using your hands, bring the dough together, adding a little more egg if it is too dry to come together.

2. If you are making the pastry in a food processor, sift in the flour and salt and add the butter. Whiz for a few seconds, then add half the beaten egg and continue to whiz for just a few more seconds until it comes together. You might need to add a little more egg, but don't add too much – it should just come together. Don't over-process the pastry or it will be tough and heavy. Reserve the remaining beaten egg for brushing over the finished pastry.

3. Without kneading the dough, carefully shape it into a round, 1-2cm thick, using your hands to flatten it. Cover with cling film and place in the fridge to chill for about 30 minutes.

4. Preheat the oven to 180°C.

5. Roll out the pastry and line a 25cm ovenproof plate. Trim the pastry so that it is a bit bigger than the plate, then fold up the edges slightly so you have a slight lip all the way around. This will prevent the cream from running off the plate when you put it in the oven. 

6. Place the pastry on its plate in the fridge while you prepare the filling ingredients.

7. Next, make the pastry.  Melt the butter in a small saucepan, add the onions and cook over a gentle heat until soft.

8. Whisk 2 of the eggs in a bowl, add the cream, the cooked onions, chopped ham and parsley. Season with salt and pepper to taste. Pour this into the pastry case.

9. Carefully break the remaining eggs onto the tart, trying to keep the egg yolks intact.

10. Bake for 25-35 minutes in the preheated oven until the custard is set in the centre and the eggs on top are just cooked.

11. Serve warm or allow to cool and pack for a picnic. Cut slices of the tart straight from the plate.