For the Crust:
1 3/4 cups of flour
9 tablespoons butter
1/3 cup water, approximately
1 scant teaspoon salt
For the Filling:
5 heads garlic, peeled
7 ounces fresh (or salt) pork belly
6 ounces whole milk farmers cheese
5 ounces cream cheese
12 threads saffron
For the Spice Mixture
1/3 teaspoon each of ground cloves, ground nutmeg and ground ginger
1 teaspoon each ground cinnamon and freshly ground pepper
Cut the butter into small pieces and cut into the flour until the mixture has the consistency of sawdust. Dissolve the salt in halt the water and add it to the flour mixture. Combine quickly with your fingertips, without overworking, just until the dough comes together. If necessary, add more water as required. Form into a thick disk, wrap in plastic wrap or waxed paper, and leave to rest in the refrigerator at least 2 hours before using.
Bring a pot of water to boil. Add the peeled garlic, lower the heat to medium, and cook for 15 minutes. Drain and transfer to a bowl of cold water.
Grind the pork in a food processor or meat grinder, or chop finely with a knife. Do not trim away the fat. (I would guess bacon is ok to use, or simply eliminate the meat)
Preheat oven to 400 degrees
Drain the garlic thoroughly and puree it in a food processor or mortar and pestle. In a mixing bowl, add the garlic, cheeses, the ground port, the spice mixture, the saffron (crushed between your fingers) and the eggs. Add salt to taste and stir the mixture until smooth. IF you are using salt pork belly, be very sparing with the salt).
Roll out 2/3 of the pastry and line a deep 9 inch pan. Add the filling. Roll out remaining pastry and cover the pie, pressing the seems tightly. Put the tart on a baking sheet to catch an drips and bake for 45 minutes to an hour.