- shortcrust pastry
250 g
- butter
70 g
- small new white onions
1 large bunch
- white ham on the bone
1 slice
- eggs
2
- thick fresh cream
15 cl
- salt and pepper mill
- Preparation time: 15 minutes
- Cooking time: 35 minutes
This classic tart, drawn from Burgundy's regional cuisines, makes an ideal hot starter. It showcases tender new onions sold in bunches with their vibrant greens for maximum freshness and flavor.
Difficulty: Easy
- Roll out the shortcrust pastry on a floured surface to about 5 mm thick. Generously butter a porcelain pie dish, line it with the pastry, prick the base with a fork, and chill in the refrigerator.
- Prepare the onions: Trim the ends of the green stems, reserving the rest. Wash and chop the greens. Peel and chop the onions. Dice the ham into small cubes.
- Melt the butter in a large saucepan over medium heat. Add the chopped onions and cook gently without browning. Stir in the chopped greens and cook for 3 more minutes. Season with salt and freshly ground pepper.
- Remove from heat and cool slightly. Beat in the eggs until smooth, then stir in the fresh cream for a uniform mixture. Pour into the prepared pastry case and scatter the ham pieces on top.
- Bake in a preheated medium oven for 30 minutes until golden. Serve hot or warm for the best taste.
Source: The Regional Cuisines of France. Burgundy. Editions du Fanal.
