Goats Cheese and Par­ma Ham Tart

(serves at least 6)

1 full pack­age short pas­try, squeezed and prod­ded to fit a 12-inch tart pan
2 tbsps butter
2 shal­lots, sliced thin
8 but­ton mush­rooms, chopped
1 tsp dried thyme
6 slices Par­ma Ham, torn up into pieces
2 eggs, beaten
1/2 cup sin­gle cream
100 grams goats cheese
grat­ed parme­san cheese to sprinkle

This is so heav­en­ly sim­ple. Just saute the shal­lots and mush­rooms in the but­ter and drain them on kitchen paper. Then cov­er the bot­tom of the tart crust with the goats cheese and the Par­ma ham. Beat the eggs with the cream. Pour them over the tart and top with parme­san cheese, and bake at 350 degrees for 15 min­utes or until the tart looks cooked and the top gold­en brown. Deli­cious hot or cold, as Avery and John can tell you, hav­ing eat­en slices both ways all afternoon.