For the shortcrust:
For the filling:
Mix the flour and salt in a bowl. Work in the butter and knead the mixture with your hands to make a crumble. Grate the alp cheese and add to the crumble. Mix 3 tablespoons of cold water with the egg yoke and add. Work quickly into a firm dough. If necessary, add more water. Place in the refrigerator for at least 30 minutes.
Meanwhile, heat some butter in a pan and sauté the zucchetti slices at low heat for 5-10 minutes, adding salt and pepper. Leave to cool. Mix the milk with the eggs, then add salt.
Pre-heat the oven to 200°C. Roll out the dough and place in a greased cake tin approx. 20 cm in diameter. Pre-bake in the oven for five minutes and remove. Spread the zucchetti on the dough. Pour the glaze of milk and eggs over it. Bake for 35 minutes.