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Spread the short pastry onto the baking sheet (1cm thick) and poke with a fork several times.
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Rinse the chervil under water, allow to dry and dice finely.
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Mix flour and cream in a large bowl, then salt lightly and season with pepper.
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Add the eggs and chopped chervil and stir. Once it is mixed well, cut the Vacherin into slices, add to the bowl and mix well.
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Spread the mixture on the dough.
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Bake in a pre-heated oven for 30 minutes at 220°C.
