Fabrication

For the base, take the dough material into a large bowl and knead it well and get a soft dough that does not stick to the hand. Wrap the dough in cling film and let it rest in the fridge for 15 minutes. Take the resting dough to the lightly floured countertop and open it large enough to cover the edges of a medium tart mold with the help of a roller. Place the greased mold so that it hangs slightly from the edges. Make holes in the base with the help of a fork. Bake in a preheated 180 degree oven for 7-8 minutes until lightly browned. Boil all the herbs separately and alive for the top. Take it from the water, cool it and chop it. Take them all in a bowl, add salt to them and stir. Then spread over the cooked tart dough. Whisk the cream and egg and pour over it. Sprinkle with the latest grated cheddar cheese. Bake in a preheated 180-degree oven until well browned and serve after warming up.