Roscoff onion tart with ham and parsley

  • Fry 3 Roscoff onions in a little olive oil and then add 150g diced ham.
  • Fry gently for 5 minutes then turn out on to a pastry base.
  • In a bowl, beat together 3 whole eggs with 200ml of crème fraîche,
    1 teaspoon of grated nutmeg, 1 bunch of parsley finely chopped, salt and pepper.
  •  Pour the mixture over the onions on the pastry base. Top with grated Gruyère cheese.
  • Bake in the oven for 30 minutes (200°C)

Non-contractual photo