Blue cheese souffle pie

Rub ('sand') the flour, salt and cubed butter together with the fingertips.

Add the egg and water and mix just to combine.

Refrigerate a couple of hours or until completely firm; use two-thirds of the dough and freeze the rest.

Work the dough to soften it and roll out into a quarter-inch-thick disk, dusting with flour as you go.

Lay it in the greased pan, press into the bottom and sides, roll the rolling pin over the top to cut off the excess, lift the edges, refrigerate and trim again.

Prick the bottom with a fork so it does not puff up as it bakes; chill a couple of hours or best overnight.

Melt butter, add flour and cook 2 minutes.

Whisk in lukewarm milk, bring to a boil and cook 2 minutes, whisking constantly.

Off the heat, swiftly mix in the egg yolks, then the blue cheese; adjust seasoning with salt and pepper, cover and set aside.

Variation: toasted crushed nuts such as walnuts and hazelnuts can be added.

Beat room-temperature egg whites with a pinch of salt.

Add the egg whites in two additions to the warm blue cheese bechamel, fill the pie shell to the top and bake.

A pizza stone helps when baking a tart shell or pie.