Onion tart with ham and barberries

Ingredients for 1 servings:

• 400 g flour
• 200 g butter
• 1 tsp salt
• 6 tbsp water
• 2 tbsp mustard, sweet
• 1 tbsp mustard
• 3 onions
• 5 tbsp barberries, dried
• 3 tomatoes
• 80 g smoked ham, diced
• 400 ml milk
• 300 ml cream
• 1 pinch of nutmeg
• Herbs of Provence
• n. B. Edam cheese, grated
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 4 hours

Hearty and fruity

First, put the flour in a bowl. Add butter and salt. Knead the shortcrust pastry, adding 6 tablespoons of water evenly, until it just holds together and is smooth. Let the dough rest in the refrigerator for at least 2 hours (preferably overnight). Roll out the shortcrust pastry and place it in an oiled or buttered 26 cm diameter cake tin, raising the edges by at least 4 cm. Pre-bake the pastry for 20 minutes at 150°C (top/bottom heat). Meanwhile, soak the dried barberries in a little water. For the egg and cream mixture, combine the milk and cream. Mix the two mustards and spread a thin layer over the pre-baked pastry. Slice the onions into rings and fry until translucent, then place the rings on the mustard. Sprinkle the barberries, finely chopped tomatoes, and smoked ham cubes on top. Season with nutmeg and Provençal herbs. Fill the tart with the egg and cream mixture and sprinkle with grated Edam cheese. Bake the tart at 170°C (top/bottom heat) for 1 hour and 20 minutes. Allow to cool slightly before serving.