White cheese cake
For the shortcrust pastry
250 g all-purpose flour
125 g butter
1 Pinch of salt
70 ml cold water
For the stuffing
150 g cow’s ricotta cheese
150 g grated Parmigiano Reggiano cheese
3 Spoons of heavy cream
3 egg
salt and pepper
nutmeg
In a bowl, mix together the flour with the butter and salt until you have a clumpy mixture. Then add the cold water and knead the dough with your hands until smooth, working it as little as possible so that it remains cold.
Wrap the dough in plastic and place in the fridge for 1/2 hour. Then, roll out the dough to about Ā¼ inch thick using a rolling pin. Line a tart pan with parchment paper and place the sheet of dough on top.
In a bowl, use a fork to mix together the eggs, ricotta, Parmigiano Reggiano, heavy cream, salt, pepper and nutmeg. Mix until smooth then spoon the mixture into the tart crust.
Bake the tart in a 190Ā° C for about 25 minutes or until it is plump and golden.
Serve directly from the tart pan.
Food History
Man has consumed cheese and dairy products for centuries. In fact, the origin of cheese can be traced back to when man began to herd sheep and found himself with the need to conserve milk in the animal parts, especially sheep stomachs. The sheepherders quickly realized that the milk would transform into a completely different food over the course of a few days and that this food was simple to conserve and delicious to eat. Thanks to continued research, cheese making became its own craft and cheeses of all types were born. Over time in Europe, and in France and Italy in particular, became the home of a serious cheese culture with over one hundred cheeses with distinct flavors, aromas and consistencies.
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