Tourte Pascale
a traditional French Easter dish, Tourte Pascale, The pie is made to celebrate the end of Lent – so is a traditional French Easter Dish. Containing eggs and spinach. Sometimes with goat's cheese, sometimes with some form of minced and seasoned meat.
This time I am making it, starting with a bed of grated Parmesan Cheese and Lardons
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
