Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 425 farenheit. while pastry is semi-frozen, put one sheet on cutting board, leaving a 1 inch border, cut slashes with a small sharp knife along pastry about 1/2 inch apart. place the second sheet of pastry on a greased oven tray. sprinkle with half the breadcrumbs, leaving a 1 inch border around the edge. top with fontina, parmesan, feta (or blue cheese) and spoonfuls of ricotta. sprinkle with chives, remaining breadcrumbs and black pepper. place marked pastry sheet over cheese, press down on edges to bond with bottom sheet of pastry. freeze pie about 30 minutes until firm. brush top of pie with egg. bake for 20 minutes or until golden brown.

Target recipe: sift flour and cayenne into a bowl. work in butter with a pastry cutter till mixture resembles fine breadcrumbs. add cheese and water to form dough. knead lightly on floured board. roll out dough to 1/4" thicknedd. cut into 16 rounds to fit tart tins. press 8 rounds into base of 8 tart tins. prick base lightly. set aside. preheat oven to 425 degrees. saute onion in butter until transparent, drain. combine onion with remaining filling ingredients and divide filling between the pastry lined tins. dampen edges of pastry, cover with remaining pastry rounds. seal edges together. make a small hole in center of each pie. brush tops with milk. bake for 30 minutes then remove from tins to rack. serve hot or cold.