Pecorino Tart With Tarragon Crust

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 300 g plain flour
• 1/2 teaspoon salt
• 150 g chilled butter, diced
• 2 tablespoons fresh tarragon, roughly chopped
• 1/2 teaspoon dried chili pepper flakes
• 450 ml double cream
• 2 large eggs, plus
• 2 egg yolks
• 100 g freshly grated parmesan cheese

Recipe

• 1 preheat the oven to 200°c.
• 2 place the flour, salt, butter, tarragon and chili flakes in a food processor and whiz until the mixture forms fine crumbs.
• 3 pour in 3 tbs very cold water and pulse again to form a fine dough.
• 4 you may need a little more or a little less.
• 5 rolled the pastry out on a floured surface and use to line a 23cm loose bottomed tart tin.
• 6 rest the pastry case for 5 minutes, if possible.
• 7 prick the base, fill with crumpled foil and bake for 10 minutes then remove the foil.
• 8 lower the oven to 180°c.
• 9 beat together the cream and the eggs until well blended.
• 10 stir in the pecorino and pour into the tart case.
• 11 bake for 25 minutes until just set.
• 12 carefully remove the tart from the tin and cut into slices.
• 13 serve, while still warm, with a rocket and tomato salad.