Tarte aux Herbes

Name: Tarte aux Herbes (Fresh Herb Tart)
Yield: Serves 6
Cuisine: French
Ingredients: 1¼ cups all-purpose flour; 6 tablespoons butter; a pinch of salt; 1 egg yolk mixed with 1 tablespoon milk; 1 egg yolk mixed with 1 tablespoon milk; 2 eggs and 2 egg yolks; 1 clove garlic; salt, freshly ground pepper; salt, freshly ground pepper; 1 cup mixed fresh herbs (parsley, chines, chervil, tarragon, sorrel), stemmed and finely chopped; 1 cup mixed fresh herbs (parsley, chines, chervil, tarragon, sorrel), stemmed and finely chopped; 1 cup mixed fresh herbs (parsley, chines, chervil, tarragon, sorrel), stemmed and finely chopped; 1 cup mixed fresh herbs (parsley, chines, chervil, tarragon, sorrel), stemmed and finely chopped; 1 cup mixed fresh herbs (parsley, chines, chervil, tarragon, sorrel), stemmed and finely chopped; 1 cup mixed fresh herbs (parsley, chines, chervil, tarragon, sorrel), stemmed and finely chopped; 2 eggs and 2 egg yolks; ⅔ cup light cream

Fresh Herb Tart

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Eggs are one of the most: perfect partners for fresh herbs. I make this lovely creamy tart in midsummer when I want a light dish that tastes of fresh herbs alone.

Ingredients

Pastry

1¼ cups all-purpose flour
a pinch of salt
6 t

Europe
France
Summer
Vegetarian
Pie
Mediterranean

Method

Sift the flour and salt into a bowl and rub in the butter. Mix to a dough with the egg yolk and milk. Chill the dough, wrapped, for 30 minutes.

Roll out the pastry to fit a buttered 9 inch tart pan. Prick the base lightly and bake in a 400° oven for 10–15 minut