In a large bowl rub the butter into the flour until it resembles fine breadcrumbs. Add in the egg, egg yolk, salt and water and knead to make the pastry. Wrap in cling film and chill in the fridge for about an hour.
Preheat the oven to 180 C / Gas 4. Grease a loose-bottomed 28cm tart tin or springform tin, or line with baking parchment.
Roll out the pastry to fit the prepared tin and gently press into tin. Prick the pastry with a fork, cover with a sheet of baking parchment and fill with dried beans to ensure the pastry case keeps its shape.
Bake blind for about 10 minutes in the preheated oven. Remove the beans and bake for another 15 minutes. Remove from the oven but leave the oven on.
For the filling:
Meanwhile cook and stir the onion in butter over a low heat until soft. Add the vegetables and ham. Season with salt, pepper, cumin and lemon zest.
Spread vegetable and ham mixture evenly over the pre-baked pastry case.
In a medium bowl, beat the cream cheese, milk, egg yolk and eggs. Stir in Emmental cheese and season with salt, pepper, chilli and nutmeg. Pour into the pastry case and over the vegetables.
Bake in the preheated oven for about 30 minutes until golden brown and firm. Remove from the oven and serve warm, or allow to cool to serve cold.
You can easily vary the vegetables in this dish or mix in mushrooms. The amount of vegetables should come to approximately 300g.