Sift the flour and put salt in it to prepare choux pastry. To this, add chopped into small cubes of chilled butter. Begin to knead thoroughly, so the oil blends with the flour. Add egg and water and knead until the dough begins to loosen from sides of bowl.
Shape it into a ball and wrap it in kitchen foil. Put it in the fridge to firm up for 30 minutes. Meanwhile, chop the peppers and tomatoes in small pieces. You can also use dried tomatoes if desired. Add curds, grated cheese and crumbled cheese.
Stir the chopped pieces of ham and 4 eggs. Stir well the filling with salt, pepper, chopped basil and a pinch of nutmeg. Roll out the dough on a sheet of nylon, creating a 5 cm thickness, the sheet should be slightly larger than the bottom of the pan and cover nearly the whole of its walls.
Riddle the dough lightly with a fork and pour the filling in, then smooth it. Sprinkle a little cornmeal or breadcrumbs. Put it in to bake in a preheated to 374°F (190 °C) oven until it catches a lucrative tan.