Ham and Egg Tart

This is a lovely way to use up cold ham.

Preparation time :	30 minutes, plus chilling
Cooking time :	35 minutes
Total time :	1 hour 15 minutes, plus chilling

Serves: 8

Ingredients

225g shortcrust pastry, chilled
Knob of butter
1 onion, chopped
225g ham, chopped
6 medium eggs
142ml carton double cream
2 tbsp chopped curly parsley
Salt and freshly ground pepper

Method

1. Preheat the oven to 190°C, gas mark 5. Roll out the pastry and line a 20cm, ovenproof tart dish. Put back in the fridge. Keep the pastry trimmings.
2. Melt the butter in a frying pan over a medium heat and fry the onion until soft.
3. Add the ham and fry for a few minutes more. Scatter the ham and onions in the pastry case.
4. Beat 2 eggs with the cream, season and pour over the ham and onions. Scatter on the parsley. Carefully break an egg into a cup, then tip into the tart. Repeat with the other 3 eggs. Cut leaves from the pastry trimmings, brush the tart rim with water and press on the leaves. Bake for 30-35 minutes. Serve warm or cold with salad.
5. This recipe was first published on Waitrose.com in December 2004.