Combine pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour, or until needed. Roll out half of the dough to the line in the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.
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Scatter diced ham on the crust. Saute sliced onions in butter until they are soft, but not brown, spread over ham. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add hot milk over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 F for 30 minutes, or until custard is set and the top is golden.
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