- For the filling
- 150 grams mixed Fresh herbs (Purslane, watercress, parsley, chives)
- 1 shallot
- 1 tablespoon butter
- 150 grams Crème fraiche
- peppers (freshly ground)
- 2 teaspoons lemon juice
For the dough: Mound the flour on the table or in a bowl and mix with the salt. Make a well in the center of the flour. Cut the cold butter into small pieces and distribute around the flour. Add the egg to the center and chop through all the ingredients with a knife to incorporate everything quickly. Quickly knead into a smooth dough and form into a ball. Wrap in plastic and chill for about 30 minutes.
For the filling: Rinse the herbs, remove from the stem and cook briefly in boiling salted water. Squeeze out any excess water and chop finely.
Peel the shallots, dice finely and sweat in hot butter until translucent. Add the herbs and cook briefly. Stir in the creme fraiche and season with nutmeg, lemon juice, salt, and pepper.
Roll the dough on a floured surface until thin and line small, greased tart pans. Transfer the filling into the tarts and cook until golden brown in an oven preheated to 220°C (approximately 425°F) for about 30 minutes. Serve immediately, garnished with slices of tomatoes and chives as desired.