Onion and Ham/Tasso Tart

In a mixing bowl combine 1 cup flour, salt and lard, and mix with 2 forks until it is the consistency of coarse meal. In a cup, stir together the remaining 2 tablespoons flour with 2 tablespoons water. Add to the flour mixture and stir until just combined. Shape the dough into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Unwrap dough and roll out on a lightly floured surface to a circle about 12 inches in diameter and 1/4 inch thick. Lift by rolling onto rolling pin; transfer to a 9-inch pie pan. (Do not stretch dough, or it will shrink when cooked.) Cut off excess dough around edges and place shell in refrigerator for at least 20 minutes to chill and be ready for use.

While dough is resting, make filling. In a skillet over low heat combine oil and tasso; cook until tasso starts to brown. Remove ham and save juice in pan. Add onions to pan and continue to cook over medium-low heat until onions are caramelized, 20 to 30 minutes. Remove onions from heat and place in strainer to remove excess juice, and cool. Meanwhile, preheat the oven to 350 degrees.

In a medium bowl, lightly beat the egg yolks. Add the onions, tasso, thyme, and cream; mix well to combine. Season generously with salt and pepper. Pour filling into the prepared tart crust and bake until filling is golden and top and set in the center.