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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
#80
Memories of Gascony
By
Pierre Koffmann
Published
2012
About
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Recipes
Contents
Ingredients
3
heads
of
garlic
50
g
/
2
oz
duck fat
<
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