I was going to start by saying this is an hommage to Fromage Homage, but then I got bogged down in the etymological differences between homage and hommage and whether you pronounce it hommidge or om-ahj, so let me just say this post was inspired by FH, who has just made rather delicious-looking cheese pasties with elephant garlic and sorrel.

With neither giant garlic nor sorrel to hand, I made a different filling, then thought it would be excellent as the stuffing for a pithivier. Continue reading →