Asparagus, zucchini and ricotta tart from Food52

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Notes about this recipe

  • Cookie24 on April 21, 2018

    This tart is very tasty. Used round tart pan with removable bottom with tart dough instead of puff pastry. Followed the rest of the recipe as written. A little time consuming, with draining the ricotta and grating the zucchini, draining, wringing dry, then cooking it first before it gets mixed with the ricotta. The flavor is really nice and the presentation is pretty. Will probably make again, I just need to keep in mind it's not a quick throw it together tart.

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