Yummy!! (Rachel Allen) For the pastry : 125g plain flour 75g butter 1/2 - 1 egg For the filling : 15g butter 1 onion, peeled and chopped 75ml double cream 150g cooked ham or bacon rashers (chopped) 6 eggs 1 tbsp chopped parsley salt and pepper 1. Make up the pastry - rub the flour and butter together until the mixture looks like breadcrumbs and then mix in half the egg to begin with. You may need a bit more. When the pastry starts to come together, finish off with your hands - or like me use a food processor for all of it! Roll into a ball, flatten slightly, wrap in clingfilm and leave in the fridge for at least 30 mins to chill. 2. Preheat the oven to 180C/160C fan/gas4. Roll out the pastry and line a 25cm (10") ovenproof plate. Trim the pastry so that it is a bit bigger than the plate and then fold up the edges slightly so that there is a slight lip all the way round. This will prevent the cream from running off the plate when you put it in the oven. Place the pastry on its plate in the fridge while you prepare the filling ingredients. 3. Melt the butter in a small saucepan and gently cook the onions until soft. Whisk 2 of the eggs in a bowl, add the cream and the cooked onions, chopped ham and parsley. Season with salt and pepper to taste. Pour this into the pastry case. Carefully break the remaining eggs onto the tart, trying to keep the yolks intact. 4. Bake for 25-35 minutes (mine took 35mins at 160C in a fan oven) until the custard is set in the centre and the eggs on top are just cooked. Serve warm or allow to cool.

INGREDIENTS 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1 container (8 oz) pineapple cream cheese spread 1/3 cup chopped cooked ham 1/4 cup finely chopped yellow bell pepper 1/4 cup finely chopped green bell pepper 1/2 cup chopped fresh broccoli florets 1 tablespoon chopped red onion, rinsed, patted dry 6 grape tomatoes or small cherry tomatoes, quartered DIRECTIONS 1. Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet. 2. Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (total of 24 slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup. 3. Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes. 4. Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving.