This tart is not only delicious but also makes the most of leftover ham and cheese.  The true highlight of dish however is the caramelised red onions.

Serves 6-8
225g (8oz) Plain flour, Plus extra for dusting
a Pinch of Salt
125g (41/2oz) Cold Butter, Cut into Pieces
green Salad, to Serve

Filling
2 tbsp olive oil
4 large red onions, peeled, halved and sliced into half moons
Sea Salt and freshly ground Black pepper
3 large eggs
300ml (101/2fl oz) double Cream
150g (5oz) of leftover cheese, chopped up or crumbled
200g of leftover ham, chopped
a few fresh thyme sprigs, leaves only

Equipment
A 28cm (11in) quiche tin with removable base

To make the filling, heat the olive oil in a pan, add the onions and gently fry for 10–15 minutes until soft and caramelised.

Season with salt and black pepper then remove the pan from the heat and allow to cool. This can be done well ahead of time.

To make the pastry, place the flour and salt into a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles rough breadcrumbs.

Sprinkle over 1–2 tablespoons of water and bring the dough together to form a ball.

Wrap the dough in cling film and place in the fridge to rest for at least 10 minutes.

Preheat the oven to 180°C (350°F), Gas mark 4 and place a baking tray on the middle shelf.

Roll out the pastry on a lightly floured work surface and use to line the quiche tin. Prick the base with a fork and place on the baking tray in the oven for about 15 minutes until light and golden.

In a bowl, whisk the eggs and cream together until combined. Arrange the caramelised onions on the base of the pastry case, scatter over the crumbled cheese, ham and thyme leaves and season with salt and ground black pepper.

Gently pour the egg and cream mixture into the pastry case and bake in the oven for about 30–35 minutes or until the filling is set. Allow to cool then serve in generous slices with a green salad.