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Savory Ricotta Tart with Rosemary Parmesan Crust
- 2 cups Flour
- 1 cup Parmesan Cheese, Grated
- 1 Tablespoon Rosemary (minced)
- 1-½ teaspoon Kosher Salt
- ½ whole Stick Unsalted Butter
- ¾ cups Shortening
- 4 Tablespoons Ice Water
- 3 cups Part-skim Ricotta Cheese
- 1-½ cup Parmesan Cheese, Grated
- 3 whole Eggs
- 1-½ teaspoon Fresh Rosemary, Minced
- 1 teaspoon Kosher Salt
- ½ pounds Asparagus Spears, Trimmed, For Topping
Directions:View on Tasty Kitchen
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