Croûte de Tourte à l'Ancienne (Old-Fashioned Tourte Case)

Ingredients

• Pâte à foncer ordinaire
• Feuilletage

Instructions

1. Roll a piece of ordinary Pâte à foncer into a ball and roll it out to a thickness of 6 to 7 millimetres.
2. Lift the sheet onto a moistened baking tin and place a plug of paper in the middle.
3. Cover the plug with a second, very thin sheet and seal it onto the edges of the first.
4. Moisten the edges and surround the tourte with a band of puff pastry a centimetre thick, its length calculated according to the diameter of the tourte.
5. Seal the two ends of the band together.
6. Notch the edge of the tourte with the back of the point of a knife.
7. Gild the band and the sheet covering the plug, and score that sheet with a fork.
8. Bake in an oven of moderate heat.
9. On taking the tourte from the oven, cut round and lift off the paste from the top, and remove the paper plug at once.