Preparation:
Herbs: such as tarragon, chives, chervil, thyme and/or flat-leaf (Italian) parsley, in any combination
Prepare the pastry dough as directed and refrigerate for 1 hour.
Preheat an oven to 400ºF (200ºC). Butter and flour four 4-inch (10-cm) tart pans or ramekins.
Transfer the dough to a floured work surface and dust with flour as well. Roll out 1/8 inch (3 mm) thick and cut out 4 rounds each about 6 inches (15 cm) in diameter. Carefully transfer them to the prepared pans, pressing gently against the bottom and sides. Trim off the overhang and, using your thumb and forefinger, crimp the edges attractively. Score the bottoms and sides several times with the tines of a fork. Line with waxed paper and fill with pie weights or beans.
Bake until very light brown, 8-10 minutes. Transfer to a wire rack to cool, then remove the weights or beans and the waxed paper. Reduce the oven temperature to 350ºF (180ºC).
Sprinkle about 1 teaspoon of the cheese into the bottom of each cooled pastry shell. In a small dish, stir together the remaining cheese and the herbs. Break 2 eggs into each pastry shell, positioning them side by side, and dot the tops with the butter, dividing it equally. Sprinkle the cheese-herb mixture evenly over the tops, then spoon 1 tablespoon of cream atop each pair of eggs.
Bake until the eggs have set, about 8 minutes. Remove from the oven and let cool for 1 minute. Using a narrow spatula, carefully transfer to warmed individual plates and serve immediately.
Servings: 4 Preparation Time: 2 hours 15 minutes |
