Preheat the oven to 180°C and grease an individual tart tin.
Rub flour and butter together until the mixture looks like breadcrumbs.
Stir in 3 to 4 teaspoons of cold water until a ball forms.
Knead pastry lightly on a floured surface and roll into a circle.
Line the tin with pastry, trim the edges, and chill in the fridge.
Whisk the egg and milk in a bowl and season with pepper.
Place parsley, ham, and sweetcorn into the pastry case and pour in egg mixture.
Sprinkle with cheddar cheese.
Bake for 20 to 25 minutes until golden-brown and the filling is set.