Dandelion tart with sheep's milk ricotta and grappa-soaked golden raisins [Naomi Pomeroy] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 26) by Darryl Estrine and Kelly Kochendorfer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CGNE on October 16, 2011

    I couldn't find sheep milk ricotta and substituted sheep milk yogurt. I made this twice -- with and without the pancetta (for a vegetarian). I also decreased the amount of butter in the pastry the 2nd time. Turned out great either way. Both versions were delicious as a 1st course and friends and family said this is a "keeper". Linda Sultan

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