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Heat the oven to 220C/fan 200C/gas 7. Put pastry on a baking sheet and score a line about 3cm inside to create a border. With a fork, prick inside the border only. Brush all over with the beaten egg.
Bake the pastry for 12 mins until well risen. Spread the creme fraiche within the pastry border, season with pepper and return to the oven for a further 8-10 mins.
Take from the oven when well coloured, drape the sliced ham over, then sprinkle with the parsley. Serve with a roast vegetable or tomato and red onion salad.