Difficulty: Moderate
Instructions
Things You'll Need:
- 11-inch round pie dish
- 3 1/2 tbsp room temperature butter
- 1 cup all-purpose flour
- 1 cup self-rising flour
- one egg, beaten
- 1 1/3 cup room temperature cream cheese
- 4 large eggs
- 2 cups chopped fresh chervil
- 1 tbsp. chopped fresh chives
- 1 tbsp. chopped fresh tarragon
- 1 tsp. kosher salt
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Step 1
Preheat the oven to 400 degrees F, and grease an 11-inch round pie dish with butter.
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Step 2
Sift all of the flour and salt into a large mixing bowl. Stir in the butter and wine and knead the mixture until it becomes doughy, adding more flour or wine as needed.
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Step 3
Roll out the dough on a floured work surface until it is a 13 inches round.
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Step 4
Put the dough in the pie dish and trim the edges with a spoon or by hand. Brush the pastry with the egg.
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Step 5
Beat the cream cheese until it is smooth, and add the eggs one at a time. Add the kosher salt and chopped herbs.
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Step 6
With a large spoon, add the filling to the pastry case.
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Step 7
Bake for about 40-50 minutes, or until the pastry shell has become golden brown. Let stand 10-15 minutes. Serve hot.
