Spicy Cheese Tart

Preparation:

Preparation: Sift the flour into a large bowl, add half the butter, softened and cut into small pieces, a generous pinch of salt and a grind of pepper, then mix the ingredients with your hands adding as much water as needed to obtain a soft and smooth dough . Put the milk, the cream, the cornstarch, 50 g of butter in flakes, the Gorgonzola and the Camembert into small pieces in the blender jar, then operate the appliance until the mixture is smooth and homogeneous. Pour it into a saucepan and let it thicken over very gentle heat, stirring constantly with a wooden spoon. Remove the mixture from the heat when it has reached a creamy consistency, stir in the grated Parmesan, season with salt and pepper and let it cool. Add the yolks of three eggs, beaten separately, and the egg whites, whipped until stiff, to the warm cream cheese and mix carefully to mix everything well. Roll out half of the prepared dough into a thin sheet and use it to line a 24cm diameter baking tray, greased with the remaining butter. Pour the cheese mixture into the pan, level it well, then cover it with the remaining pastry, also rolled out. Bake the tart in the oven at 180 degrees for about 1 hour, then serve. If you wish, you can freeze the tart, once cooked. To do this, let it cool, then remove it from the pan, transfer it to a cardboard disk lined with aluminum foil, cover it with more paper, place it in a polythene bag and place it in the freezer. Consume it within a month: before using it, let it defrost at room temperature and let it warm up for 10 minutes in the oven (160 degrees).