Tarte au Jambon et à l’Ail

Name: Tarte au Jambon et à l’Ail (Bayonne ham tart with garlic)
Yield: Serves 4
Cuisine: French
Ingredients: 2 slices of white bread, crumbled; freshly ground pepper; 50 g/2 oz duck fat; 75 g/3 oz bayonne ham, thinly sliced; 3 heads of garlic; 1 tablespoon chopped parsley; 200 ml/7 fl oz milk; 2 egg yolks; 250 g/9 oz Pâte à tarte

Bayonne ham tart with garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

3 heads of garlic
50 g/2 oz duck fat
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Europe
United Kingdom
France
Main course
Summer
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6. Cut three 10 cm/4 in squares of foil. Place a head of garlic and one-quarter of the fat in the middle of each square and wrap tightly in the foil. Place in a roasting pan and