Asparagus and Ricotta Tart

Page: www.vanillagarlic.com/2013/03/hud-asparagus-ricotta-tart.html

| Course Type: Main Courses

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Tasty.
- Made this as a regular tart, rather than galette. Used my regular pâte brisée recipe, rather than the one linked, but added some almond flour, which added a nice non-specific nutty taste.
- Used Fourme Ambert as the blue cheese, which is quite mild. A stronger taste might be even better.

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