Step by step recipe:

1. 5 min.
   Put into a food-processor bowl: 1 kg flour, 2 eggs, 100 g olive oil, 40 g yeast, 20 g salt, 200 g Soured dough and 540 ml water.
2. 10 min.
   Start on slow speed and knead for 10 minutes.
3. 1 hour 30 min.
   After this time, turn the dough out onto a floured worktop, roll into a ball and put into a bowl.
   
   Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.
4. 10 min.
   After this time, divide the dough into 160 g pieces.
5. 30 min.
   Roll each piece into a ball, cover them all with a sheet of plastic and leave to rest for 30 minutes.
6. 10 min.
   Roll out each ball with a rolling pin into a circle the same size as your tart case or mould (approx. 26 cm or 10 inches approx).
7. 5 min.
   Place the circle of dough into the case.
8. 2 hours
   Do this with all the cases, then cover with plastic sheets and leave to rest for 2 hours.
9. 5 min.
   Preheat the oven to 410°F (210°C).
   
   Mix 540 g cream, 540 g grated cheese and 120 ml dry white wine in a bowl then pepper generously.
10. 5 min.
    Spread a layer of filling in each case. You should allow about 130 g per tart.
11. 20 min.
    Bake for around 20 to 25 minutes, watching for colouration. It is important not to overcook the tarts, otherwise they will dry out.