Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice . “This recipe is really genius,” he says. “I’m more of a savory/stewing type of cook, but this is so easy and works so well that it’s become a staple for me.” Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
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