Shortcrust pastry: 200 g butter 400 g flour 140 g iced water Salt to taste
Pinch of nutmeg Pepper to taste 4 eggs 6 egg yolks 150 g Grana Padano aged for 9 to 16 months 600 g cream 200 g smoked pancetta Salt to taste 50 g red onion
Shortcrust pastry: Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.
In a non-stick pan, toss the pancetta in little oil until crisp and scald the onion in boiling water for one minute. Whizz the eggs, egg yolks, cream and grated Grana Padano with an electric blender. Season with pepper, nutmeg and salt.
Add the pancetta and the onion and pour it in the pre-cooked shortcrust pastry moulds. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes. Remove from the oven and serve on a plate or cut into slices.