Source: Libro de arte coquinaria by Maestro Martino de Como, 15th century
Toy li agli e mondali e lessali; quando sono cocti metili a moglio in aqua freda e poy pistali e metili zafarano e formazo assay che sia fresco e lardo batuto e specie dolze e forte distempera con ova e mitili ova passa e poy fa la torta.
Translation: (from The Medieval Kitchen: Recipes from France and Italy)
Garlic TortaTake the garlic cloves, and peel them and boil the; when they are cooked, put them to soak in cold water, and then pound them and add saffron and plenty of cheese, which should be fresh, and chopped pork fat, and sweet and strong spices, and moisten with eggs, and add raisins, and then make the torte.
Bring pot of water to boil. Place garlic in water and boil for 10 minutes. Remove and drain garlic. Chop garlic and combine remaining ingredients and turn into pie crust. Bake at 400°F for 45-60 minutes.
Libro de arte coquinaria, Maestro Martino de Como, Digital version: Valeria Romanelli, 7/2004. http://www.uni-giessen.de/gloning/tx/martino2.htm