Above image is before the Tart is baked
1 cup of unbleached all-purpose flour
1/4 cup cornmeal
6 tablespoons unsalted butter
2 to 3 tablespoons of water
1/8 teaspoon cayenne pepper
salt and pepper to taste
Following are all fresh herbs
3 to 4 tablespoons chopped chives
3 to 4 tablespoons chopped Italian Parsley
3 to 4 tablespoons chopped thyme
1 tablespoon chopped dill
1 tablespoon marjoram
16 oz Mascarpone cheese or Cottage Cheese Drained
6 tablespoons Roquefort cheese
1 tablespoon unsalted butter room temp
1 cup cream Fraiche
pinch of cayenne pepper
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 tablespoon 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 an 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 minutes 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 has enough.
Pour into the tart crust and bake for an additional 25 minutes or until the filling is golden brown, it has set and puffed up. Let cool and serve at room temp