Torta d'anchjuve e brocciu

Combine 250g flour, 125g butter, 60g cold water, and 3g salt to form a smooth dough, then chill for 30 minutes.

Roll out the dough and press it into a tart pan, then prick the base with a fork.

Whisk 500g Brocciu cheese with 180g eggs, 1g pepper, 10g minced garlic, and 15g chopped parsley until smooth.