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
Fold the pastry over and crimp the edges. Bake at 180/200c for about 25 minutes
| Région: | Languedoc-Roussillon |
| Département: | Hérault |
| Commune: | Béziers |
| Photographer: | Malcolm Reynard - personal website |
