New York Times
Savory Pumpkin Tart
Author:Melissa Clark
12 Ingredients
2 hours
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
Serves
1
Serves
1
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