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Pierre Koffmann

Tarte au Jambon et à l’Ail

Bayonne ham tart with garlic

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

#78Memories of Gascony
Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 3 heads of garlic
  • 50 g/2 oz duck fat
  • <

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

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