Prep. time: 20 minutes
Cooking time: 40 minutes

A delicious, quick and easy recipe!

You can also make this tart with salt pork belly or chorizo, says Pierre.

If you don't have Espelette pepper-infused olive oil, just add a chili to a small bottle of oil to flavor it - that way you'll always have some on hand. Or simply add a pinch of ground Espelette pepper.

1. Peel the onion and slice thinly. Heat the oil in a skillet and sauté the onions and cubes of ham for about 5 minutes, stirring often.
2. Preheat the oven to 180°C/350°F. Roll out the pastry and line a pie pan. Prick all over with a fork.
3. In a bowl, beat the eggs with the cream, then add in the fresh cheese, salt and pepper.
4. Spread the onion and ham mixture over the pastry crust; cover with the egg, cream and cheese mixture. Bake for about 35 minutes.

Serve hot.