For pie crust:
8 oz white flour
5 oz butter
1/2 teaspoon salt
Place the flour on the work surface together with the butter.
6 oz Fontina Val d'Aosta (diced)
6 oz ham (diced)
6 oz heavy cream
2 egg yolks
pinch of salt
Mix together by hand so that the flour absorbs the
Make a hole in the middle and add a little water to make a soft pastry.
Form into a ball, wrap in foil and let
it rest for about 20 minutes.
Then flatten the pastry so that it will fit the shape of a baking dish.
In a bow, mix the Fontina Val d'Aosta, the ham, the cream and the egg yolks.
Add it to the pastry base and
place it in the oven at 400 degrees for 20 minutes.