This is lovely with a nice big salad, as the start to a meal or even a light lunch. I like the ham and green olives together, but you really could add anything you like.
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.
Cool a bit before cutting. I like this tart warm but it can also be eaten at room temperature.
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