For the crust
1 1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, cut into small pieces
1 egg
4 to 5 tablespoons cold water
For the filling
3 eggs
1 1/4 cups sour cream
1/4 teaspoon salt
1 pinch white pepper
1/4 teaspoon grated nutmeg
170g crumbled gorgonzola cheese
1 tablespoon unsalted butter, cut into small pieces
For the crust
1 1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, cut into small pieces
1 egg
4 to 5 tablespoons cold water
For the filling
3 eggs
1 1/4 cups sour cream
1/4 teaspoon salt
1 pinch white pepper
1/4 teaspoon grated nutmeg
170g crumbled gorgonzola cheese
1 tablespoon unsalted butter, cut into small pieces
Preheat the oven to hot (200°C)
Make the crust: combine the flour and salt in a medium bowl
Add the butter and mix with 2 forks until it forms a crumbly mixture
Beat the egg with 4 tablespoons of cold water
Gradually add this mixture to the crumbs, mixing with a fork until the dough comes together, then add any remaining water
Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes
Roll out the dough on a floured surface to a thickness of about 1/8 inch, using a rolling pin or your hands
Place it in an ungreased tart pan with a removable bottom, pressing it evenly over the bottom and up the sides
Create a wavy edge
Prick the crust all over with a fork and refrigerate for another 15 minutes
Cover with plastic wrap and fill with rice or dry beans if desired
Bake at 375°F (190°C) for about 8 minutes, then remove the beans and cover again with plastic wrap
Return to the oven and bake until the crust is golden brown and crispy, about 10 more minutes
Let it cool completely before serving.
