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 Herbes 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, decorated with edible flowers.
(Reheat leftovers in microwave just until warm. You can make ahead and freeze. Re-bake frozen pie at 350 until warmed through, covering crust with foil if it gets too brown.)