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1
Sift the flour and salt into a medium bowl.
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2
Add 6 tablespoons of the cold butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
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3
Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
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4
Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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5
Roll out the dough on a lightly floured surface to 10-inches in diameter.
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6
Transfer to a tart pan with a removable bottom and place in the refrigerator to rest for at least 20 minutes.
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7
Preheat the oven to 400 degrees F.
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8
Line the pastry with parchment paper and fill with pie weights or dried beans.
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9
Bake until the crust is set, about 12 minutes.
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10
Remove the paper and weights and bake until golden brown, about 8 minutes.
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11
Remove from the oven.
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12
In a skillet, melt the remaining tablespoon of butter over medium-high heat.
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13
Add the ham and cook until beginning to color and the fat is rendered, about 3 minutes.
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14
Add the shallots and cook for 1 minute.
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15
Remove from the heat and spoon into the bottom of the tart.
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16
In a bowl, beat together the eggs and egg yolks.
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17
Add the cream and beat well.
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18
Add the mixed herbs, thyme, salt, and pepper, and mix well.
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19
Pour into the tart shell and bake until the top is golden and the filling is set, about 25 minutes.
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20
Remove from the oven and cool on a wire rack for 20 minutes before serving.
