Crouton with egg and ham

Preparation:

Preparation: Sift the flour on a work surface, arranging it like a fountain, make a hollow in the center and put in 80 g of butter, softened and cut into pieces, and a pinch of salt. Work the ingredients quickly, adding as much water as necessary to obtain a homogeneous and firm mixture. Gather it into a ball and let it rest in a cool place for an hour, covered with a damp cloth. Put the egg yolks in a bowl, pour the milk and mix continuously with a wooden spoon, so as to mix the ingredients well and obtain a creamy mixture. Add the finely chopped cooked ham, the grated Gruyère cheese, the necessary salt and a grind of pepper and stir carefully. In a bowl, whip the egg whites until stiff with a whisk or an electric mixer, then gently fold them into the egg yolk and ham mixture, being careful not to disassemble them. At this point, roll out the dough into a thin sheet, place it in a round pan, greased with the rest of the butter, and cook it in the oven at 180 degrees for a quarter of an hour. After this time, take the pasta out of the oven and spread the prepared mixture over it. Put the cake in the oven, always at the same temperature, for another 10 minutes, or until the filling is well swollen. Then remove the pie from the oven, let it rest for a few minutes at room temperature, then gently remove it from the pan, transfer it onto a serving plate and serve.