• Dough:
  • 1/4 cup sugar
  • 1 egg yolk
  • 5 tablespoons water
  • 2 cups wheat flour
  • Salt
  • 1/2 cup butter, chilled
  • Filling:
  • 5 eggs
  • Salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups grated mozzarella cheese
  • Olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 chicken breast, cooked and shredded
  • 2 tomatoes, chopped
  • Salt and pepper, to taste
  • Chopped parsley
  • 1 cup cream cheese


  1. For the dough: In a bowl, mix the yolk, sugar and water.
  2. In a separate bowl, add the flour and salt and place the butter cubes on top. Mix with your fingertips until combined and crumbly. Make a hole in the middle and add the wet ingredient mixture, kneading with the palms of your hands to combine. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Prepare a springform pan with parchment paper and butter. On a floured surface, use a rolling pin to flatten the dough. Place the dough in the prepared pan and pierce the bottom with a fork.
  4. For the filling: Preheat oven to 350 degrees. In a mixing bowl, beat the eggs with a pinch of salt and the heavy cream. Add the cheese. Set aside.
  5. In a frying pan over medium-high heat, add olive oil. Add the onion and garlic and saute until fragrant. Add the shredded chicken and sauté until golden. Add the tomatoes, season with salt and black pepper and cook until the tomatoes break down. Add the chopped parsley and remove from heat to cool slightly. Add to the bowl with the egg mixture and stir to combine. Pour into prepared pan, and add dollops of cream cheese around the top. Bake for 40 minutes. Slice and serve.