Sun tart with ham, onion, cream and cheese

Cut two equal discs of puff pastry, using a bowl as a guide if the pastry is rectangular; cover and keep in the freezer until stiff and cold.

Chop the ham (and onions) very small in a food processor, so the filling does not spoil the cutting later.

Saute the onions in a little butter without colouring, 5 to 10 minutes.

Mix the ham and onions in a bowl with a spatula, then add the cold cream gradually; warm briefly in the microwave if too stiff.

Spread a very thin layer of filling on the bottom disc, leaving a free edge of a few centimetres; grate cheese over.

Brush beaten egg around the edges, lay the second disc on top straight from the freezer, and press the edges with the side of the hand.

Press a glass into the centre to mark it, without cutting through.

Cut from the glass mark to the edge into halves, quarters and then smaller strips, not cutting inside the centre circle; return to the freezer if it softens.

Twist each strip once or twice to form the sun's rays.

Brush with a little more egg wash for colour and freeze so it holds its shape.

Bake at 180C (some use 170) until golden, 25 to almost 30 minutes.

Serve as an aperitif, guests twisting off the rays; the centre can hold melted cheese, snacks or salad.