Tarte aux Cèpes from Memories of Gascony by Pierre Koffmann

Ingredients

• salt and freshly ground pepper
• 25 g/1 oz duck fat
• 300 g/11 oz fresh ceps, cleaned and sliced, or bottled ceps, drained
• 100 ml/4 fl oz milk
• a pinch of salt
• 50 g/2 oz lard or butter, softened
• 100 g/4 oz plain flour, sifted
• 1 egg
• 15 garlic cloves, peeled and left whole
• 2 egg yolks