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Gruyere and Hazelnut Squares

kept bydrumbo

1 1/4 cups all-purpose flour
1/2 cup hazelnut flour
1 1/4 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups grated Gruyere cheese (grated using the small holes of a box grater)
1/4 cup unsalted butter, cold, cut into small pieces
1 large egg, room temperature
2 tablespoons heavy cream
Maldon sea salt, for garnish (optional)



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