Savoury pie with cheese and Gorgonzola Pdo

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In a blender, combine 350 g of all-purpose flour, 180 g of butter cut into cubes, a pinch of salt, 2 eggs and 50 g of Parmigiano Reggiano Dop. Blend everything until you get some crumbs.
Transfer the dough to a floured cutting board and knead quickly. Shape into a ball, cover with cling film and refrigerate for 1 hour.
In the meantime, combine 400 g ricotta, 100 g provola cheese, 30 g Parmigiano Reggiano Dop and 2 eggs in a bowl. Add salt, pepper and aromatic herbs. Mix well.
Work the shortcrust pastry on a floured pastry board and roll it out with a rolling pin. Transfer to a buttered and floured baking tray. Remove the excess dough and prick the bottom with a fork. Pour the ricotta mixture in the center, garnish with 150 g Gorgonzola Pdo and sprinkle with more Parmigiano Reggiano Dop. Add a few leaves of aromatic herbs and a grind of black pepper. Make strips from the leftover shortcrust pastry and garnish the cake.
Brush the pastry with a beaten egg and bake in a preheated oven at 180° for 30 minutes. Serve warm.