Mixture
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
1/2 cup cold butter (100 g)
1 egg
3 tablespoons chilled water
Fillings
1/2 cup grated Minas cheese
1/2 cup grated Parmesan cheese
1/2 cup crumbled Catupiry cheese
4 eggs
1 cup milk (240 ml)
1/2 teaspoon salt
A pinch of white peppercorns
200 g chopped spinach
Accessory
Removable tart pan with a 25 cm diameter
Mixture
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
1/2 cup cold butter (100 g)
1 egg
3 tablespoons chilled water
Fillings
1/2 cup grated Minas cheese
1/2 cup grated Parmesan cheese
1/2 cup crumbled Catupiry cheese
4 eggs
1 cup milk (240 ml)
1/2 teaspoon salt
A pinch of white peppercorns
200 g chopped spinach
Accessory
Removable tart pan with a 25 cm diameter
Mixture
1
On a clean surface, combine the flour, salt, and cold butter
Use a large knife to cut the butter into small pieces
Mix until the butter is well broken down and the mixture resembles coarse crumbs
Make a depression in the center and add the egg and water
Mingle quickly with a fork
Slightly overwork the dough to form a ball, then wrap it in plastic film and refrigerate for about 30 minutes
2
Preheat the oven to medium temperature
Line the tart pan with the dough
Trim the edges and create several small holes in the bottom of the dough
3
Line the dough with aluminum foil and bake for 15 minutes or until firm
Remove the foil and continue baking for an additional 5 minutes or until lightly browned
Remove from the oven and reserve
Keep the oven on
Filling
In a medium bowl, combine all the ingredients and mix well
Transfer to the reserved dough
Bake for 25 minutes or until the filling is firm
Serve.
