Pecorino Tart With Tarragon Crust

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

1. Preheat the oven to 200C.
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 180C.
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.

flour, salt, butter, fresh tarragon, chili pepper, cream, eggs, egg yolks, parmesan cheese

Taken from www.food.com/recipe/pecorino-tart-with-tarragon-crust-113295 (may not work)