👨‍🍳 作り方

1. 1

   For the pastry, combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk and gradually add ice water until the dough just comes together.

   💡 プロのコツ: Do not overwork the dough.
2. 2

   Wrap the dough in plastic wrap and chill for at least 30 minutes.

   ⏱️ 30 minutes
3. 3

   Preheat oven to 190°C (375°F). Roll out the dough and line a 24cm (9.5 inch) tart pan. Prick the base with a fork and blind bake for 15 minutes.

   ⏱️ 15 minutes
4. 4

   While the crust bakes, whisk together cream, milk, eggs, chopped herbs, grated Gruyère, salt, pepper, and nutmeg.

   💡 プロのコツ: Ensure herbs are finely chopped for even distribution.
5. 5

   Pour the filling into the pre-baked tart shell. Reduce oven temperature to 180°C (350°F) and bake for 30-35 minutes, or until the filling is set and golden brown.

   ⏱️ 30-35 minutes
6. 6

   Let the tart cool slightly before slicing and serving.

   💡 プロのコツ: Best served warm.