Ingredients
(serves 10)
Pastry
300 g plain flour
pinch salt
200 g cold butter
1 x 60 g egg
a little chilled water
Filling
250 g grated caciocavallo
2 eggs
1 egg yolk
1 cup cream
pepper to taste
Method
To make the pastry, place the flour on a workbench, add the salt and grate the cold butter over it. Rub with your fingertips until crumbly. Add the egg and knead gently, adding enough chilled water to form a smooth pastry. Roll into a ball, cover in plastic wrap and refrigerate for 30 minutes.
Roll pastry to fit a 23 cm-wide x 3 cm-deep round pie dish. Refrigerate for at least another 30 minutes. Bake blind, by covering pastry loosely with non-stick paper weighted down with beans or rice, at 170°C until well cooked. Mix together all the filling ingredients and pour into the empty pastry case. Cook at 170°C until set. Let the tart cool before you remove it from the dish.