Step 1

For the pastry, place flour and 1/2 tsp salt in a bowl. Rub butter into the flour using your fingertips until mixture resembles coarse breadcrumbs. Add 1-2 tbs cold water and mix with a knife to form a rough, clumpy ball. Enclose dough in plastic wrap and chill for 30 minutes. Roll out dough on a lightly floured surface to a 30cm x 15cm rectangle. Starting from one of the shorter sides, fold the dough onto itself into thirds (as if you were folding a letter) then roll out again to a 30cm x 15cm rectangle. Fold again, then enclose the dough in plastic wrap and chill for a further 30 minutes.

Step 2

Place the dough on a lightly floured surface and roll it out to a 35cm round. Transfer to a lightly floured baking tray and set aside.

Step 3

Preheat the oven to 200°C.

Step 4

Place feta, ricotta, gruyere, beaten egg, cream, nutmeg, a pinch of sea salt and some freshly ground black pepper in a bowl and mix to combine. Spread cheese mixture on dough, leaving a 5cm border. Lift and push dough border over the filling, then sprinkle over rosemary. Lightly beat extra egg yolk and use to brush dough. Chill for 15-20 minutes to firm up.

Step 5

Bake for 25 minutes, then reduce the oven to 180°C and cook for a further 10-15 minutes until the filling is set and pastry is golden. Cut into slices and serve.