Asparagus and Ricotta Tart

Vanilla Garlic

Website

View original recipe →

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

13 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

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.

Report