Tart with clams

Sift the flour on the work surface, making her fall at fontana; put a pinch of salt, fennel seeds, softened butter cut into pieces, a whole egg and one egg yolk.

Work the ingredients together with your hands until dough is smooth and homogenous that ball and you will reap sit in a cool place for 30 minutes.

Meanwhile, cut the prosciutto into small pieces and FRY for 4-5 minutes in a saucepan, together with three tablespoons of olive oil and a finely chopped onion, sweet heat, taking care to stir continuously with a wooden spoon.

Before the onion gets to take color, remove the sauce from heat and transfer it into a bowl and allow it to cool a little.

Meanwhile, finely chop the parsley leaves and then place them in the Bowl; Sprinkle with a pinch of salt and mix the ingredients together.

In a separate bowl, beat the eggs with the remaining cream, another pinch of salt and pepper, until macinatina will become frothy, then put the clams into a saucepan and cook for 15 minutes; When you will open remove clams from shells and keep them aside.

At this point, put the dough on floured pastry Board and roll out with rolling pin; arrange in a baking dish approximately 30 cm round in diameter, you'll first anointed with a knob of butter, taking care to make it go up slightly along the edge.

Prick the bottom with a fork and then add the ham mixture and clams, complete with beaten eggs and passed in already warm oven (180° c) for 25-30 minutes.

When done, remove the Pan from the oven and let it rest for a moment; transferred, finally the tart on the serving dish, and serve.