Tourton des Pénitents

Christian Millo, chef at the Auberge de la Madone, calls this small fat herb galette ‘Tourton des Pénitents’ because of the pénitents blancs-white-robed pilgrims who used to come on foot to the chapel next to the inn. The eggs in the recipe serve just to bind together the quantities of fresh herbs, cheese & crisp golden pine kernels & the secret is to make sure that no one herb overpowers another. At the Auberge de la Madone Tourton des Pénitents is served as a rather filling but de