Ham and onion tart

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For 1 cake ring (26 cm Ø) 16 pieces



  • 250 g onions, cut in strips
  • 1 tbsp of butter
  • 150 g savory ham, cut in strips
  • salt
  • pepper from the pepper mill
  • 1 teaspoon of chives, finely chopped


  • 100 ml of milk
  • 60 ml of cream
  • 2 eggs
  • 1 tbsp of grated parmesan cheese
  • pepper from the pepper mill
  • salt


  • 200 g puff pastry or pate sucree dough
  • butter for greasing the cake ring
  • 120 g Emmentaler cheese, cut in strips
  • leaf salads
  • Parmesan shavings


Temperature of the oven: about 180 degrees
Baking time: about 30 minutes



  • Sauté the onions in a pan with butter until soft. Add ham strips and sauté for a little while.
  • Season with salt, pepper and chives and put to the side for glazing.
  • Thoroughly mix all ingredients before glazing.


  • Use the roller to pull the dough until thin. Grease the cake ring with butter and add the dough.
  • Add the ham-onion filling and the Emmentaler cheese to the dough. Add the glazing at the top and bake in the pre-heated oven.
  • Serve with leaf salads and parmesan shavings.


  • Courgettes tart: Instead of Emmentaler cheese use 200 g of roasted courgettes.
  • Leak tart: Instead of the onions use leak. You can also make the tart without ham.


  1. We recommend ham-onion tart for parties in small pieces.
  2. Instead of Emmentaler cheese you can also use other types of cheese or the rests of different cheese types.
  3. Let the tart settle before you remove it from the ring so it can be removed easier.