Ham and Cheese Pie

Cook Time 1 hour

Serves 4

Ingredients

1 tbsp olive oil

2 sheets store-bought or homemade shortcrust pastry, thawed

3 onions, sliced

1 bay leaf

1 tbsp Dijon mustard

200g sliced double-smoked leg ham

275g mozzarella, thinly sliced 

100g freshly grated Parmesan

100g ricotta

Pinch of nutmeg

3 eggs, whisked

Salt and pepper

Method

Preheat the oven to 190°C and grease a 20cm-deep, fluted tart tin. 

Heat the oil in a sauté pan over medium heat. Add the onions and bay leaf, and season with salt and pepper. Cook for 4-5 minutes to get some colour on the onions, then turn down to low and place the lid on top. Cook for 40-45 minutes. Stir regularly until the onions are soft and translucent. Allow to cool slightly.

Line the prepared tin with one of the pastry sheets, trimming and patching where needed. Pierce a few holes in the pastry with a fork. Brush the mustard into the base and line with a few slices of ham. 

Spread some of the onions, then the ricotta, mozzarella, parmesan, and a pinch of nutmeg. Drizzle ⅓ of the whisked egg over. Repeat the process 1 more time.

Cover with the other piece of short-crust pastry and press around the edges to seal the pie. Poke a hole in the centre. Brush with the excess egg wash. Bake in the oven for 35-40 minutes until golden. 

Cool for 15 minutes before slicing and serving.