A question about a recipe: Asparagus, Zucchini and Ricotta Tart

Would this be too heavy if made with a regular tart pastry crust. Non-sweetened of course. . .

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Burnt O. May 16, 2011
No - I don't think so. It's a very quiche like consistency. I usually bake it for 20 minutes, then cover the edges in foil and bake it for another 10-15 to make sure it's baked in the center.
 
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