Tarte au Jambon – Ham Tart / Skinketerte

A recipe from “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in 1980
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It is not correct to use the term “fine cooking” about French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Just honest, good, simple ingredients that makes tasty dishes that suit the season, climate and work.

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