Tarte aux Cèpes from Memories of Gascony by Pierre Koffmann
First make the pastry. Put the flour on the work surface and make a well in the centre. Put all the other pastry ingredients in the well and mix and knead with your fingers until the dough is smoot...
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Ingredients
- 100 g/4 oz plain flour, sifted
- 100 ml/4 fl oz milk
- 2 egg yolks
- salt
- freshly ground pepper
- 50 g/2 oz lard or butter, softened
- 1 egg
- a pinch of salt
- 25 g/1 oz duck fat
- 300 g/11 oz fresh ceps, cleaned and sliced, or bottled ceps, drained
- 15 garlic cloves, peeled and left whole
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