Flan Di Erbette

Preparation:

Preparation: Prepare the dough: mix the butter with the flour then make a well. In the center put the yolk, 40 g of cold water and a pinch of salt. Knead quickly then wrap the dough in transparent film and let it rest in a cool place for about 30 minutes. Meanwhile, boil the herbs for about 10 minutes. In the meantime, prepare a béchamel: mix the butter with the flour and dilute the roux with the boiling milk, slowly pouring it down, and bring it all over the heat. Salt the sauce and, stirring constantly, keep it simmering for 5 minutes then remove it and add the yolks of the 2 eggs (keep the egg whites) and the grated Parmesan. Drain the herbs, squeeze them very well then chop them finely and add them to the béchamel sauce. Finally, whip the egg whites into firm snow with a pinch of salt and incorporate them into the mixture of herbs. On a lightly floured work surface, roll out the dough into a disc large enough to completely cover, until it overflows, a previously buttered and floured round pan of 22 cm in diameter. Fill the pan with the herb mixture and turn the excess pastry around the edges. Then pass the pan in the oven already at 200 degrees, leaving the flan to cook for about 25 minutes.