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3 Responses to Asparagus Gruyere Tart

  1. Gail March 5, 2014 at 9:00 am #

    I have my own version of this where I make a white sauce and add cheese (anything but blue or mozzarella) and a pinch of nutmeg. Spread it inside the cut you made for the rim and top with the asparagus. I peel the asparagus a bit and I top it with a mix of fresh breadcrumbs mixed with herbs and cheese. Drizzle with olive oil and bake. Sublime.

  2. Leslie March 5, 2014 at 3:18 pm #

    This recipe is really great – I’ve made it many times over the past few years. BUT, I was quite surprised not to see the source credited – did the reader submit it as their own? Because it’s most certainly not. Here’s the original, with even much of the wording the same:

    • Aimee Seavey March 5, 2014 at 4:04 pm #

      Hi Leslie,
      Thanks so much for calling this to our attention. With reader-submitted recipes we can’t always be sure of where the recipe originated, but we acknowledge that in this case the recipe is very similar. We appreciate you letting us know.

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