Ideal to serve as a hot starter, this tart calls for new onions, which are sold in bunches with the greens.
Difficulty:[usr 1]
Roll out the dough on a floured work surface to a thickness of 5mm. Generously grease a porcelain pie pan over the heat and line it with the pastry. Prick the bottom with a fork and set aside in the refrigerator.
Trim the small onions:cut the end of the green stems and keep all the rest. Wash these leaves and chop them. Peel the onions and chop them. Cut the ham into small squares.
Melt the rest of the butter in a fairly large saucepan. Add the onions and stir over medium heat to cook without browning. Add the green onions and continue cooking for 3 minutes. Season with salt and pepper.
Remove the pan from the heat and let cool. Add the eggs, mixing well, then add the fresh cream. When the preparation is homogeneous, pour it over the bottom of the pie and spread the small pieces of ham on top
Place the pan in the oven over medium heat and bake for 30 minutes. Serve hot or warm.
Source:The Regional Cuisines of France. Burgundy. Editions du Fanal.
