Italian Cheese Tart

A great cake recipe for any occasion:

Pour flour on the surface, press a bulge in the center. Add salt, pepper and nutmeg seasoning to the flour rim.

Pour oil and tap water into the flour well. Starting from the center, knead all ingredients together to form a smooth dough. Arrange dough into a ball and brush lightly with oil. Wrap in plastic wrap and let rest for about 1 1/2 h. Meanwhile, remove the rind from butter cheese, Gruyère and Emmemtaler, cut into medium-sized cubes and soak in cow’s milk for an hour. Coarsely grate the Parmesan. Grease a 280 mm ø tart pan with a little oil. Divide the dough in half. Roll out both pieces of dough on the floured surface into circles a tiny bit larger than the tart pan. Spread out the pan with one piece of dough, letting the dough overhang the edge. Pull the cheese cubes from the cow’s milk with the skimmer and place them in the mold. Top with the grated Parmesan. Pour 2-3 tablespoons of cow’s milk over the Parmesan. Brush the overhanging edge of the dough with a tiny bit of egg white. Place the second piece of dough over the cheese. Press both pieces of dough together and roll inward to form a rim. Brush the tart with egg white, then prick it several times with a fork. Bake on the lowest rack at 200 degrees Celsius for 35-40 minutes. Leave the tart to cool for 10 minutes on a cooling rack in the pan so that the cheese mixture does not run out when you cut it. Lukewarm

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