2 sheets store-bought or homemade shortcrust pastry, thawed
3 onions, sliced
1 bay leaf
1 tbsp Dijon mustard
200g Don Double Smoke Ham Sliced
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.
