Tarragon Ham Cake

Preparation:

Preparation: Cut the ham into cubes. Wash the tarragon, chop it finely and let it dry in a pan with the butter, then add the flour, pour in the milk slowly, sprinkle a pinch of salt and one of pepper. Mix very well and bring to a boil. Switch off, add the ham, grated gruyere and cream. Keep aside. Make the shortcrust pastry, roll it into a disc and place it in a buttered cake tin, making it go up even along the edges. Prick the bottom with the prongs of a fork, line with baking paper, fill with dried legumes and cook in a preheated oven at 160 degrees for fifteen minutes. Withdraw. Eliminate paper and legumes. Pour the tarragon mixture into the pan, distributing it evenly, fold the edge of the pastry a little and make holes all around. Put again in an oven preheated to 180 degrees for half an hour. Let cool and serve.