generous pinch of salt
150g unsalted butter
6 large eggs
Preheat the oven to 200°c.
Sift the flour and the salt.
Put milk and butter in a saucepan and bring to a brisk boil.
Remove from the heat and tip in all of the flour, then stir well until the mixture forms a soft ball and leaves the sides of the pan clean.
Remove from the heat and allow the mixture (roux) to cool slightly.
Add the eggs one at a time ensuring that each one is fully blended before adding the next and the mixture is smooth and shiny and stiff enough to stand in soft peaks when lifted with a spoon.
Cover the saucepan to prevent the pastry from drying out.
Grate approximately 200 grams of the cheese and chop the remainder into small cubes. Incorporate the grated cheese well into the pastry.
Lightly butter the inside of a large dish (approx 38cm diameter) and spoon the cheese pastry around the outside of the buttered dish then use the remaining diced cheese to dot on top of the pastry ring.
Cook at 200°c for 10 minutes and then reduce the temperature to 180°c and cook for a further 25 minutes until well puffed and golden.
Remove from oven and make slits around the edges and return to the oven to dry out. It will almost certainly sink a little when you remove it.