½ CUP BUTTER
1 CUP MILK
1/4 TSP. SALT
1 CUP FLOUR, SIFTED
4 LARGE EGGS
1 TBS. HEAVY CREAM
½ CUP GOAT CHEESE (FETA OR CHEVRE)
½ TSP. FRESH THYME LEAVES
PREHEAT OVEN TO 375. HEAT BUTTER AND MILK IN A LARGE SAUCEPAN OVER LOW HEAT; BLEND IN THE SALT AND FLOUR. STIR VIGOROUSLY UNTIL MIXTURE COMES AWAY FROM THE SIDE OF THE PAN. ADD THE EGGS ONE AT A TIME; REMOVE PAN FROM HEAT AFTER EACH ADDITION AND BEAT UNTIL WELL INCORPORATED.
COMBINE THE HEAVY CREAM, ½ CUP GOAT CHEESE AND THYME IN A SEPARATE BOWL AND ADD TO THE DOUGH MIXTURE. MIX WELL TO COMBINE AND POUR INTO A BUTTERED 8 OR 9 INCH GLASS PIE PLATE. STREW THE CRUMBLED GOAT CHEESE ON TOP OF THE BATTER AND BAKE 45 MINUTES, OR UNTIL PUFFED HIGH AND GOLDEN BROWN. IF BEGINS TO BURN, TURN DOWN HEAT TO 350 FOR LAST 15 MINUTES. CUT INTO WEDGES AND SERVE WITH BUTTER.
