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6
Medium
2 hr 30
By Joanne Harris and Fran Warde
Published 2002
A terrific summer dish, lush with the flavours of southern France, as its name suggests ...
To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and place in the fridge to chill for 30 m