Tart With Clams

Preparation:

Preparation: Sift the flour on the pastry board, making it fall like a fountain; place a pinch of salt, the fennel seeds, the softened butter cut into small pieces, a whole egg and a yolk in the centre. Work the ingredients with your hands until you obtain a smooth and homogeneous dough which you will gather into a ball and let it rest in a cool place for about 30 minutes. Meanwhile, cut the ham into small pieces and brown it for 4-5 minutes in a saucepan, together with three tablespoons of olive oil and a finely chopped onion, over very gentle heat, taking care to mix continuously with a wooden spoon . Before the onion starts to brown, remove the sautéed onion from the heat and transfer it to a bowl, leaving it to cool a little. Meanwhile, finely chop the parsley leaves and then put them in the bowl; sprinkle with a pinch of salt and mix the ingredients together. In a separate bowl, beat the remaining eggs together with the cream, another pinch of salt and a grind of pepper, until they become foamy, then place the clams in a saucepan and cook them for 15 minutes; when they have opened, remove the clams from the shells and keep them aside. At this point, place the dough on the floured surface and roll it out with a rolling pin; arrange it in a round pan of about 30 cm in diameter, which you have first greased with a knob of butter, taking care to let it rise slightly along the edge. Prick the bottom with a fork and then arrange the ham mixture and the clams, complete with the beaten eggs and put in a preheated oven (180 degrees) for about 25-30 minutes. At the end, remove the pan from the oven and let it rest for a moment; Finally, transfer the tart to the serving plate and serve.