1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 egg
3 tablespoons ice-cold water
Filling
1/2 cup grated Minas cheese
1/2 cup grated Parmesan cheese
1/2 cup Catupiry cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1 pinch white pepper
200g fresh spinach leaves, chopped
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 egg
3 tablespoons ice-cold water
Filling
1/2 cup grated Minas cheese
1/2 cup grated Parmesan cheese
1/2 cup Catupiry cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1 pinch white pepper
200g fresh spinach leaves, chopped
Preheat a smooth surface and place the flour, salt, and butter
Mix well until you obtain a crumbly mixture
Make a depression in the center and add the egg and water
Knead lightly to obtain a ball of dough
Wrap it in plastic wrap and refrigerate for about 30 minutes
Heat the oven to medium temperature
Use the dough to line the bottom and sides of a removable-bottom tart pan with a 25cm diameter
Trim the edges and make several holes in the bottom of the dough
Line the dough with aluminum foil and bake for 15 minutes or until firm
Remove the foil and bake until lightly golden
Remove from the oven and reserve
Filling: In a medium bowl, combine all the ingredients and mix
Transfer to the reserved dough
Bake for 25 minutes or until the filling sets.
