Tarta de Jamón y Queso — Argentine Ham & Cheese Tart

Ingredients

• 2 sheets pie pastry or tapas de tarta
• 10 oz cooked ham, diced
• 2 cups grated mozzarella
• 1 cup ricotta
• 3 eggs
• 1 onion, finely diced
• 2 tbsp butter
• ¼ tsp grated nutmeg
• 2 tbsp chopped parsley
• 1 egg yolk, beaten, for glazing
• Salt and black pepper

Method

1. Cook the onion in butter over low heat for 10 minutes until soft and sweet but not browned. Let it cool — hot onion will scramble the eggs in the filling.
2. Mix the ricotta, eggs, mozzarella, ham, cooled onion, nutmeg, parsley, salt, and pepper. It should be thick enough to hold a spoon upright.
3. Line a 9-inch pie dish with one pastry sheet and prick the base a few times with a fork. Spoon in the filling and level it.
4. Lay the second sheet on top, press the edges together, and crimp them by folding the rim over itself in a rope. Cut two steam vents in the center.
5. Brush with the beaten yolk and bake at 375°F (190°C) for 35–40 minutes until deep gold and firm in the middle when pressed.
6. Rest 15 minutes before cutting. Excellent hot, better at room temperature, best cold out of the fridge at midnight.