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A (not) classic tarte flambée
Starting with a recipe from Melissa Clark's Dinner in French, I used a mix of whole milk ricotta (homemade) and crème fraîche (organic heavy cream that was not so fraîche anymore and had thickened of its own volition), nutmeg and white pepper.
Diced Broadbent's country ham, thinly sliced red onion and asparagus.
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A (not) classic tarte flambée
Starting with a recipe from Melissa Clark's Dinner in French, I used a mix of whole milk ricotta (homemade) and crème fraîche (organic heavy cream that was not so fraîche anymore and had thickened of its own volition), nutmeg and white pepper.
Diced Broadbent's country ham, thinly sliced red onion and asparagus.
A (not) classic tarte flambée
Starting with a recipe from Melissa Clark's Dinner in French, I used a mix of whole milk ricotta (homemade) and crème fraîche (organic heavy cream that was not so fraîche anymore and had thickened of its own volition), nutmeg and white pepper.
Diced Broadbent's country, thinly sliced red onion and asparagus.
