October 1, 2015 § Leave a comment
Just as SWEETTABLESCAPES whips up savory quiches on a regular basis for family dinners, it is an easy switch to this dessert, a delicious, refreshing tart using ricotta instead of the usual quiche standard: cream. Otherwise, the concept is the same: eggs, sugar and ricotta for the custard and some fruit in the middle; the recipe comes from Cuisine et Vins de France (Sept-Oct 2015).
150 g sugar
1 TBsp flour
200 g blueberries
1 refrigerated pie dough, thawed