Ingredients (serves 6):

• 1 roll of puff pastry
• 1 parsnip
• 1 onion
• smoked salmon
• 4 eggs
• 400 ml double cream
• 10 g butter
• grated Gruyere
• grated nutmeg, salt, pepper

Instructions:

• Preheat the oven to 180°C, gas mark 4-5.
• Wash and grate the parsnip, chop the onion.
• Melt the butter and add the parsnip and onion; cover with a lid and allow to sweat gently for 10 minutes.
• Unroll the pastry into a tin and prick with a fork.
• In a large bowl, mix the eggs with the cream and season with pepper and a pinch of nutmeg.
• Finely chop the smoked salmon and arrange on the base of the tart with the parsnip mixture.
• Add the grated Gruyere and pour the egg and cream mixture over the top.
• Bake in the oven for 40 minutes.

The salmon can be replaced with cubes of smoked ham.