Spicy cheese tart

Sift the flour into a large mixing bowl, add half the butter, softened and cut into pieces, a pinch of salt and a ground pepper, then knead the ingredients with your hands by adding so much water it takes to get what a dough soft and smooth.

Put into the Blender jar, milk cream, cornstarch, 50 g of butter in flakes, Gorgonzola and Camembert into small pieces, then operate the unit until the mixture is smooth and homogeneous.

Pour into a saucepan and let it thicken sweet heat, stirring constantly with a wooden spoon.

Remove the mixture from heat when it reaches a creamy consistency, add the grated Parmesan, add salt and pepper and allow to cool.

Combined with the warm cream cheese egg yolks of three eggs, whisked aside, and the egg whites until foamy well mounted soda, and stir to mix well.

Roll out half the dough prepared in a thin pastry and use to line a baking tray of 24 cm in diameter, greased with butter.

Pour into the baking dish and cheese mixture, level it well, then cover with the remaining dough, also pulled to browse.

Bake the tart in the oven at 180 degrees for about 1 hour, then serve.

If you wish, you can freeze the tart once cooked.

To do this, let it cool, then remove from the Pan, put it on a cardboard disk lined with aluminum foil, cover it with another card, insert it in a polythene bag and place it in the freezer.

Consumatela within a month: before use, allow it to thaw at room temperature and let it warm up for 10 minutes in the oven (160 degrees).