Valle d'Aosta Tart

Preparation:

Preparation: Put 300 g of flour on a pastry board, make a hollow in the middle, pour in 150 g of melted butter, the yolk, a whole egg and a pinch of salt; Work the ingredients quickly, forming a ball with the dough that you will leave to rest for 30 minutes. Meanwhile, cut the fontina cheese into very small cubes; In a deep dish, beat the remaining eggs with a pinch of salt and a pinch of pepper, the white wine and the grated Parmesan cheese (you can also add a pinch of grated nutmeg if you like). Roll out the dough on a floured surface until you obtain a disc of 30 cm in diameter: with this, cover a previously buttered round mold of 26 cm in diameter. Then evenly distribute the fontina cubes over the dough, fold over the excess dough, forming a cord all around, and pour the egg, wine and Parmesan mixture over the tart. Place in the oven and cook for 40 minutes: the surface should be well browned and browned.