Macaroni and ham pie

Ingredients for 6 servings:

• 300 g pasta (macaroni)
• Salt
• 50 g onion(s)
• 200 g ham, cooked
• Fat, for the shape
• 250 ml crème fraîche
• 150g Gorgonzola
• 1 bunch of thyme
• 4 m.-sized eggs
• pepper, black
• 40 g breadcrumbs
• 30 g butter or margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the macaroni according to the package instructions, rinse well, and drain well. Peel and finely dice the onions. Dice the ham. Place half of the pasta in a circle in a greased 22cm springform pan. Distribute the ham and onions on top, leaving a 2cm border free. Line the edge with some of the pasta, then place the rest on top. Puree the crème fraîche and Gorgonzola with a food processor. Pluck the thyme leaves from the sprigs. Set aside 1 tbsp, stir the rest into the crème fraîche mixture with the eggs. Season with salt and pepper, and pour over the pasta. Bake the macaroni tart in a preheated oven at 175°C (gas mark 2, fan oven 150°C, cover for the last 30 minutes if necessary) on the second shelf from the bottom for 1 hour and 15 minutes. Remove from the oven after 30 minutes. During the baking time, sprinkle the cake with breadcrumbs and place the butter in small pieces on top. Let the cake rest for 10 minutes after baking and serve sprinkled with the remaining thyme. You can also bake the cake in a casserole dish.