Asparagus and Ricotta Tart

Vanilla Garlic

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Course: Main Courses

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1 reviews, average rating 4.0 / 5

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13 years ago

★ ★ ★ ★ ★ 4/5

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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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