• 250 g (9 oz) polish puff pastry
• 3 eggs
• 250 ml (9 fl oz/1 cup) pouring (whipping) cream
• 50 g (1¾ oz) freshly grated parmesan
• 150 g (5½ oz) thinly sliced ham, roughly chopped
• 120 g (4¼ oz) pitted green olives, quartered or halved if not very big
• about 1 teaspoon thyme leaves, plus thyme sprigs to scatter on top if you like

Preheat the oven to 180°C (350°F/Gas 4) Butter a round 24 cm (9½ inch) springform tin. On a large sheet of baking paper roll out the pastry to a 34 cm (13½ inch) circle. Use to line the tin, with the pastry coming two-thirds of the way up the side.

Whip the eggs in a bowl, then mix in the cream parmesan, ham, olives and thyme. Add a few grindings of black pepper and mix it all well. Scrape out into the pastry, pushing the ham and olives around with the tip of a spoon to fill any empty spaces. Bake for about 35 minutes or until the top is golden here and there, and set. Don’t overcook it, but make sure the pastry is golden around the edges, well cooked and crisp underneath.

Cool a bit before cutting. I like this tart warm but it can also be eaten at room temperature.