• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsFluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125 g flour

  2. 75 g butter

  3. 1/2 -1 eggs , lightly beaten

  4. 15 g butter

  5. 1 onion , peeled and chopped

  6. 150 g ham or rashers of bacon

  7. 6 eggs

  8. 75 ml double cream

  9. 1 tbsp chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/160C fan/gas 4.

  2. For the pastry: put the flour, butter and a pinch of salt in the bowl of a food processor and process until combined.

  3. Add the egg, a little at a time, until the pastry just comes together. Remove from the food processor, flatten out into a ball, wrap in cling film and place in the fridge for 30 minutes.

  4. Roll out the chilled pastry and line a 25cm ovenproof plate. Trim the pastry so that it is a bit bigger than the plate, and then fold the edges slightly so that 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. Place the pastry, on its plate, in the fridge while you prepare the filling ingredients.

  5. For the filling: melt the butter in a small saucepan, add the onion and cook over a gentle heat until soft.

  6. Heat the ham or bacon in a heavy-based frying pan until cooked, then remove from the pan and chop into 1 x 2cm pieces.

  7. Whisk two of the eggs in a mixing bowl, add the cream, the cooked onions, chopped ham and parsley. Season with salt and freshly ground pepper to taste. Pour this mixture into the pastry case.

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

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

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


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