One 8 or 9-inch pie crust (homemade, refrigerated or frozen)

• 8 oz. mild goat cheese
• 1 C. cottage cheese
• 3 large egg yolks
• 1/4 C. flour
• 1 stick butter, softened
• 1 tsp. dried Herbs de Provence
• 2 Tbsp. whole fresh herb leaves and flowers (e.g., thyme, marjoram, lavender, rosemary)

Bake pie shell at 350 degrees until almost cooked, but still pale.

In food processor, mix cheeses, egg yolks, flour and butter until smooth. Blend in Herbs de Provence and spoon into pie shell. Bake 20 minutes or until filling is just set. Sprinkle tart with herbs and continue baking until filling is puffed and golden, about 20 minutes more. Serve warm. You can make ahead and freeze.
adapted from Gourmet Magazine