Recipe taken from « Le Meilleur de l’Ail Blanc de Lomagne » by Michèle Villemur.
-1 short pastry
-12 garlic cloves
-100gr of grated gruyère(cheese)
-4 eggs
-40gr of butter
-1 tea spoon of flour
-1 pinch of nutmeg
-15 cl of liquid fresh cream
-black pepper
-make the garlic cream : peel the garlic and mix with the cheese using a blender.
-Break the eggs. Separate the whites and yolks. Add the yolks in the blender with the fresh cream. Pepper, add the nutmeg.
-Butter the pie dish. Spread the short pastry on your working plan then place it in the pie dish. Sprinkle with a bit of flour.
-Prick the pastry with a fork. Set aside in the fridge for 30min. Take it out and garnish with the garlic cream.
-Heat up the oven at 180°c. When it is ready, put the dish inside and let it cook for 35min.
Advice : Enjoy with green salad. You may replace the gruyère with parmesan