Tart "Valle D'aosta"
Instructions
Put 300 g flour on work surface, make a recess in the Middle, pour in 150 g melted butter, egg yolk, whole egg and a pinch of salt; work quickly as the ingredients form a ball with the dough that you let it sit for 30 minutes.
Meanwhile make tiny cubes fontina; in a deep dish beat the remaining egg with a pinch of salt and pepper, white wine and Parmesan cheese (you can also join, if you believe, a pinch of grated nutmeg).
Roll out the pastry on floured pastry Board until a 30 cm in diameter, covered with a round of 26 cm diameter previously buttered.
Then evenly distribute the cubes fontina on pasta, fold the excess dough, forming a cordon around, and pour on the egg mixture tart, wine and Parmesan.
Passed in oven and cook for 40 minutes, the surface should be well browned and Gratin.
Ingredients and dosing for 4 persons
- 330 g of flour
- 170 g of butter
- 1 egg yolk
- 3 eggs
- Salt
- 250 g of fontina cheese
- Pepper
- 1/2 cup of white wine
- 30 g of grated parmesan cheese
- Grated nutmeg (optional)