For the crust:
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
1/2 cup cold unsalted butter (100 g)
1 egg
3 tablespoons ice-cold water
For the filling:
1 cup grated cheese (emmental or gruyère, 100 g)
4 eggs
1 cup milk (240 ml)
1/2 teaspoon salt
A pinch of white pepper
For the crust:
1 1/2 cups all-purpose flour (180 g)
1 teaspoon salt
1/2 cup cold unsalted butter (100 g)
1 egg
3 tablespoons ice-cold water
For the filling:
1 cup grated cheese (emmental or gruyère, 100 g)
4 eggs
1 cup milk (240 ml)
1/2 teaspoon salt
A pinch of white pepper
Prepare the crust: on a clean surface, combine the flour, salt, and butter
Use a large knife to cut the butter into small pieces
Mix until you get a coarse crumb
Make a depression in the center and add the egg and water
Mix quickly with a fork
Slightly knead the mixture to form a ball of dough
Wrap it in plastic wrap and refrigerate for about 30 minutes
Preheat the oven to 180°C (medium)
Use a rolling pin to roll out the dough over the bottom of a removable tart pan with a diameter of 25 cm
Use a knife to trim the edge and place the crust in the pan
With the remaining dough, form small rolls
Press them gently against the side of the pan to cover it
Trim the edge
Poke the crust at various places with a fork
Cover the crust with aluminum foil
Bake in the preheated oven until firm (about 15 minutes)
Remove the foil
Return to the oven and bake until lightly golden (about 5 minutes)
Remove from the oven and let cool
Keep the oven at 180°C
Prepare the filling: in a medium bowl, combine all the ingredients and mix well
Transfer to the reserved crust
Bake in the preheated oven until the filling is set (about 25 minutes)
Unmold onto a platter and serve
182 calories per slice
