Herb Tart

While i am on tarts, here is one that makes a great third course or even great for brunch with a side of Smoked Salmon.

Herb Tart

Ingredients

Crust

1 cup of unbleached all purpose flour
1/4 cup corn meal
6 table spoons unsalted butter
2 to 3 table spoons water
1/8 teaspoon cayenne pepper
salt and pepper to taste

Filling
Following are all fresh herbs
3 to 4 table spoons chopped chives
3 to 4 table spoons chopped Italian Parsley
3 to 4 table spoons chopped thyme
1 table spoon chopped dill
1 table spoon marjoram
16 oz Mascarpone cheese
6 table spoons roqueford cheese
1 table spoon unsalted butter room temp
3 eggs
1 cup cream fraiche
ground pepper
pinch of cayenne pepper

Directions

Crust
In the food processor add the flours, salt, peppers and butter - pulse to combine. Now turn the processor to the dough setting and slowly add the water, a 1/2 table spoon at a time until the dough starts to form a ball. Remove from processor, form a ball, wrap in plastic wrap and chill for at least an hour.

After the dough has chilled, roll out into a disc big enough to fit in a 8 inch tart pan. You want the dough to go up the sides, place parchment in tart and fill with pie weights or beans. Back in a 350 degree oven for 20 minute or until firm. Like with all pie crust remove the weights at the last 5 minute mark and bake until it starts to golden up.

Now you want to make the filling while the crust is baking since you want to fill the crust at the 20 minute mark and return to the oven.

In the food processor blend together the herbs, cheese and butter until smooth. Next add the eggs until smooth and the last step add the creme fraiche and seasonings. NO salt since the cheese have enough.

Pour into the tart crust and bake for an additional 25 minutes or until the filling is golden brown, it has set and has started to puff up. Let cool and serve at room temp

Enjoy Cooking