FOR THE PASTRY
Put the flour, lard or butter, cheese and a generous pinch of sea salt into a food processor and pulse for 20 to 30 seconds or until the mixture is crumbly and fine.
Add the rosemary and thyme.
Pour in the eggs and add the milk. Pulse for a few more second until the mixture comes together.
Scoop your dough out of the food processor onto a clean floured work surface and pat it a few times to make it more compact. Dont knead it. When you have a flat round, wrap the dough in a plastic wrap and place it in the fridge to rest for at least half an hour.
FOR THE TART
Take the pastry dough out of the fridge and cut a generous half. Put the rest of the dough back in the fridge. Roll out the pastry into a rectangular shape about 1/4 inch thick and been enough to line a shallow baking pan about 11 x 15 inches.
Line the pan with parchment paper and place the pastry on the pan. Trim any excess off the edges, leaving an overhang. Pinch the overhanging dough to give it a little rim. Prick all over and place in the freezer to chill for about 30 mins.
Preheat the oven to 375 degrees. Remove the pan from the freezer and bake the pastry crust for 6 to 8 mins until lightly golden brown. Set it aside
Heat a glug of olive oil in a large frying pan and gently fry the onions on a low heat for 10 mins until they are soft and sweet, but dont let them color.
Turn up the heat and add the garlic, the spinach, and most of the marjoram. Season lightly and give it a good stir.
Take the pan off the heat when the spinach has wilted - this will only take a couple of minutes.
To make the filling mixture, put the creme fraiche into a bowl, stir in the parmesan, eggs and a pinch of salt and pepper, mix together and set aside.
Spread the spinach mixture over the pastry. Sprinkle the ham on top, and then spoon the mixture evenly over the top, smoothing it out with the back of the spoon. Grate over a generous helping of parmesan, sprinkle over the rest of the marjoram and drizzle with some olive oil.
Bake in the oven at 375 degrees for about 15 to 20 mins or until the top is golden and bubbling and the filling has set.