-         1 dl. Milk

-         Chopped sage

-         Extra-virgin olive oil

-         Salt, white pepper  

Difficulty: easy                            Preparation: 1 hour

Preparation:

Roll out the pastry onto a baking tin, raising the edges and using a fork prick the pastry. In a bowl place the grated Gruyere and fontina cheese, the milk, the eggs, the cream and the sage.

Pour the mixture onto the French pastry

Heat the oven at 200°  and cook the pie for 40 minutes. Let rest, then cut into slices and serve.   

Translated by Chiara Nunnari from John Milton Institute