12 oz. Texas goat cheese
1/2 cup fresh herbs, loosely packed (see suggestions below)
1 small garlic clove (or more) mashed
2 oz. unsalted butter
4 oz. fresh ricotta
3 oz. creme fraiche
2 tablespoons flour
2 eggs
salt
freshly ground black pepper
1 (9-inch) pie crust, prebaked

Bring all ingredients to room temperature.

Preheat oven to 375°F.

In a bowl of food processor, mince herbs and garlic.

Add cheeses, butter, creme fraiche, eggs, salt, and pepper, and process until mixture is smooth. Pour into prebaked pie crust. Bake until puffed and golden, about 30 minutes. Serve warm or at room temperature.

Serves 8 as first course, 6 for luncheon.

Suggested herbs to use in this recipe are: basil, parsley, marjoram, tarrogon, rosemary, thyme, etc.)

Cooks Note: My favorite combination of herbs for this recipe is 1/4 generous cup parsley, 2 tablespoons fresh rosemary, and 2 tablespoons fresh basil. Often, I also add more garlic, 3 ounces of sun-dried tomatoes, and a generous sprinkling of toasted pine nuts.