Ingredients for four people:
- Shortcrust pastry
- Five slices of Bayonne Ham
- Two sweet peppers (red, yellow or green, as you like)
- One large onion
- One shallot (optional)
- 150g grated Gruyère cheese
- One ball of mozzarella cheese
- Salt, pepper, olive oil
Preheat the oven to 180°C (Gas mark 6).
Chop up the onion (and the shallot, if used) then brown them in a frying pan.
Cut the sweet peppers into cubes and add them to the frying pan. Leave them to cook on a moderate heat for five minutes.
Cut up the slices of Bayonne Ham and stir them into the pan, adding olive oil progressively at the same time. Leave to cook for a further 10 minutes.
Roll out the pastry and put it in the tart tin: tip in the contents of the frying pan, then sprinkle with grated Gruyère and top with slices of mozzarella. Season with freshly ground pepper.
Put in the hot oven for 15 minutes.