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.… Continue reading Roscoff onion tart with ham and parsley
