For the crust: Mix together wheat flour, cold butter cut into small pieces, and cold water tempered with salt. Form a dough.
2 cups of wheat flour
150g of cold butter cut into small pieces
1/4 cup of cold water
Salt to taste
For the filling: Mix together eggs, heavy cream, and grated Parmesan cheese. Season with salt and nutmeg to taste.
3 eggs
1/2 cup of heavy cream
1 cup of grated Parmesan cheese
Salt and nutmeg to taste
For the crust: Mix together wheat flour, cold butter cut into small pieces, and cold water tempered with salt. Form a dough.
2 cups of wheat flour
150g of cold butter cut into small pieces
1/4 cup of cold water
Salt to taste
For the filling: Mix together eggs, heavy cream, and grated Parmesan cheese. Season with salt and nutmeg to taste.
3 eggs
1/2 cup of heavy cream
1 cup of grated Parmesan cheese
Salt and nutmeg to taste
Make the crust: Combine wheat flour and cold butter cut into small pieces, then add cold water tempered with salt
Mix until a dough forms
Pour the dough into a 29cm (11in) diameter removable bottom tart pan
Create holes with a fork and bake in a preheated medium oven at 180°C for 30 minutes
Make the cheese filling: Combine eggs, heavy cream, and grated Parmesan cheese
Season with salt and nutmeg to taste
Place the filling over the pre-baked crust and return to the oven
Bake for an additional 15 minutes or until lightly golden
Cut into 12 portions
Approximate caloric content per serving: 253.
