1 1/2 cups of all-purpose flour
1 tablespoon of salt
1/2 cup of cold butter, cut into small pieces
2 large eggs
3 tablespoons of ice-cold water
Filling
1/2 cup of Minas cheese, grated
1/2 cup of Parmesan cheese, grated
1/2 cup of Catupiry cheese, crumbled
4 large eggs
1 cup of milk
1/2 teaspoon of salt
1 white pepper
200 grams of chopped spinach
Accessory
Removable tart pan with a 25 cm diameter
1 1/2 cups of all-purpose flour
1 tablespoon of salt
1/2 cup of cold butter, cut into small pieces
2 large eggs
3 tablespoons of ice-cold water
Filling
1/2 cup of Minas cheese, grated
1/2 cup of Parmesan cheese, grated
1/2 cup of Catupiry cheese, crumbled
4 large eggs
1 cup of milk
1/2 teaspoon of salt
1 white pepper
200 grams of chopped spinach
Accessory
Removable tart pan with a 25 cm diameter
1
Preheat the oven to medium temperature
On a clean surface, combine the flour, salt, and cold butter
Use a large knife to cut the butter into small pieces and mix until it forms a crumbly texture
Mix well to obtain a dough ball
Make a depression in the center and add the eggs and water
Mix quickly with a fork
Knead the dough lightly to obtain a smooth, round shape
Wrap it in plastic wrap and keep it in the refrigerator for about 30 minutes
2
Preheat the oven to medium temperature
Use the dough to line the bottom and sides of a removable tart pan with a 25 cm diameter
Leave a small border around the edge and poke several holes in the bottom of the dough
Line the dough with aluminum foil and bake for 15 minutes or until it's firm
3
Remove the aluminum foil and bake for an additional 5 minutes or until lightly golden
Remove from the oven and reserve
Keep the oven on
Filling
In a medium bowl, combine all the filling ingredients and mix well
Transfer to the reserved dough
Bake for 25 minutes or until the filling is set
Serve.
