Chervil and Vacherin tart

Serves 4:

250 g short pastry
200 g of Vacherin
100 g of chervil
Salt and ground pepper

Line a tart mould with the pastry (thickness of approx.1 cm), prick the dough with a fork.
Wash the chervil in running water, drain and dry, then chop finely.
Mix the flour with the cream in a big bowl. Add a little salt and pepper.
Add the eggs and chopped chervil. Blend everything together using a fork until the mixture is uniform. Add the shredded vacherin and toss well.
Spread the mixture over the pastry.
Place in a preheated oven at 220° C for 30 minutes.