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@ -24,12 +24,11 @@ tags: ['cheese', 'French', 'Ham']
1. Spread some butter on a 26cm Ø or two smaller baking tins and cover it with flour
2. Sieve the flour, mingle the butter/margarine in small flakes.
3. Add the salt.
4. Form a depression in the middle of the flour and add spoons of water.
5. Mix all ingredients by hand until the dough becomes a homogenious mass.
6. Wrap the dough in aluminium foil and let it rest in the fridge for two hours (around -4 °C).
7. Preheat the oven at 200°C.
8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4cm. Form a crust on the sides.
8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4mm. Form a crust on the sides.
9. Use a fork to prick the dough for a more thorough heat penetration.
10. Cut the ham in slices and distribute them evenly on the dough.
11. Divide the yolk from the egg white.