Crostone ham and egg

Sift the flour on the work surface, placing a fountain, make a recess in the Center and get 80 g butter, softened and cut into pieces, and a pinch of salt.

Work quickly as the ingredients, adding how much water it takes to obtain a homogeneous paste and hard.

Reach into or a ball and let rest in a cool place for 1 hour, covered with a damp cloth.

Put egg yolks in a bowl, pour the milk and stir continuously with a wooden spoon to mix well ingredients and obtain a creamy mixture.

Add the ham, finely chopped, grated Gruyere cheese, the salt needed and a ground pepper and mix thoroughly.

In a bowl, whip egg whites well stop the egg whites with a whisk or an electric mixer, then gently to incorporate egg yolks and ham mixture, being careful not to remove them.

At this point, roll out the dough into a thin sheet, place in a baking dish, greased round the rest of the butter, and cook in the oven at 180 degrees for a quarter of an hour.

After this time, the baked dough and put the mixture prepared above.

Pass the pie in the oven, always at the same temperature, for 10 minutes more, or until the filling is quite bloated.

Then remove the cake from the oven, let it stand for a few minutes at room temperature, and then gently pull it out from the baking sheet, transfer it to a serving dish and serve.