Herb Tart (Crostata Alle Erbette)
Instructions
Heat the oven to 200° c (thermostat 6).
Cook the pasta Fund for fifteen minutes.
Bring to the boil a saucepan of water.
Wash the leaves of herbs and boil for five minutes, drain them, put them under cold water, spremetele well between your hands to extract the water and chop coarsely.
Keep them aside in a colander.
Mix three egg yolks and a pinch of salt in a small saucepan from the bottom often.
Add the flour and sugar, setacciandola without ceasing to stir.
Heat the cream, add it slowly to the mixture.
Bring to the boil very moderate heat stirring with a wooden spoon.
Let boil for one minute, stirring quickly.
Remove from heat, add the butter.
Drain the herbs.
squeeze the lemon, stir the leaves of herbs and lemon juice to the mixture.
Add a pinch of salt.
Pour the pasta preparation.
Bake again for twenty minutes.
Ingredients and dosing for 4 persons
- 450 g of herbs
- 1 lemon
- 3 egg yolks
- 4 tablespoons of flour
- 100 g of sugar
- 20 cl of cream
- 1 bottom of dough brisée
- Butter
- Salt