Piperrada, Ricotta and Tomato Tartlets

Page 234

| Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

This is for the pastry crust only. I used this gluten free crust to make a Provencal Vegetable Tart from Food and Wine. The taste and texture was great (even though I did not have "superfine" brown rice flour). The pastry was easy to work with but the end product crumbled very easily. Crust did not get soggy, although it was finished all in one sitting.

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