Gluten-Free, Vegan & Plant-Based Recipes

Asparagus Shallot Tart

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  1. Kris says:

    Hi! I tried this recipe over the weekend. I think the crust recipe needs to be edited. My crust only covered half of my half baking pan with 1/4 inch thickness. I had so much ricotta left over and used half of an asparagus bunch and one shallot. The tart came out smaller than anticipated, but the taste and texture came out great! The recipe indicates to roll the crust to ONE inch thick which was kind of misleading. Now I know what to expect next time I make it and will adjust the amount of toppings needed.

    • Gina Fontana says:

      Hi Kris, thanks for the feedback. I am glad you enjoyed it. Sorry about the crust to topping ratio. Sometimes I make extra of things to meal prep for other meals throughout the week… I’ll have to take a look at this and edit the proportions if needed.

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About the author

Gina Fontana

Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle. 

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