Curd Cheese and Ham Tart

Prep 50 min | Cooking 25 min | Total 75 min

1. Sift the flour and add the salt to make the crumbly dough. Add the chilled butter cut into small cubes.
2. Start kneading thoroughly so the butter blends with the flour. Add the egg and water and continue kneading until the dough begins to pull away from the sides of the bowl.
3. Shape it into a ball and wrap it in kitchen foil. Put it in the fridge to firm up for 30 minutes.
4. Meanwhile, cut the peppers and tomatoes into small pieces. You may also use sun-dried tomatoes if you wish. Add the curd cheese, grated yellow cheese (kashkaval) and crumbled white cheese to them.
5. Stir and add the finely chopped ham and the 4 eggs. Mix the filling well with salt, black pepper to taste, chopped basil and pinches of nutmeg.
6. Roll out the rested dough, still in its foil, into a sheet 5 cm thick. The sheet should be a little larger than the base of the tray and cover almost all of its walls.
7. Prick the dough lightly with a fork and pour in the filling, then smooth it. Sprinkle with a little breadcrumbs or cornmeal.
8. Put the curd cheese and ham tart to bake in an oven preheated to 190 degrees until it takes on an appetizing colour.