Directions:
- Preheat the oven to 200°C.
- Place the flour, salt, butter, tarragon and chili flakes in a food processor and whiz until the mixture forms fine crumbs.
- Pour in 3 Tbs very cold water and pulse again to form a fine dough.
- You may need a little more or a little less.
- Rolled the pastry out on a floured surface and use to line a 23cm loose bottomed tart tin.
- Rest the pastry case for 5 minutes, if possible.
- Prick the base, fill with crumpled foil and bake for 10 minutes then remove the foil.
- Lower the oven to 180°C.
- Beat together the cream and the eggs until well blended.
- Stir in the pecorino and pour into the tart case.
- Bake for 25 minutes until just set.
- Carefully remove the tart from the tin and cut into slices.
- Serve, while still warm, with a rocket and tomato salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.71 Kcal (2134 kJ) | ||
| Calories from fat | 326.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.26g | 56% | |
|---|---|---|---|
| Cholesterol | 186.48mg | 62% | |
| Sodium | 1201.25mg | 50% | |
| Potassium | 150.65mg | 3% | |
| Total Carbs | 32.79g | 11% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 14.8g | 30% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3mg | 17% | |
| Calcium | 320.9mg | 32% | |
| Amount Per 100 g | |||
| Calories | 255.84 Kcal (1071 kJ) | ||
| Calories from fat | 163.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.2g | 56% | |
|---|---|---|---|
| Cholesterol | 93.6mg | 62% | |
| Sodium | 602.95mg | 50% | |
| Potassium | 75.62mg | 3% | |
| Total Carbs | 16.46g | 11% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 1.78g | 14% | |
| Protein | 7.43g | 30% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.5mg | 17% | |
| Calcium | 161mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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