Asparagus buckwheat tart (Tarte asperge et sarrasin) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

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Notes about this recipe

  • Zosia on May 22, 2014

    This tart had great flavours and textures. I loved the dual treatment of the asparagus: roasted and in a crisp and lemony raw salad topping. The buckwheat crust complemented the fried onions and asparagus well. I found that both the roasted asparagus and the crust took less time to bake (15 and 20 minutes respectively) than suggested in the recipe.

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