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Traditional Open-Faced Nivelles Tarte al Djote

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Traditional Open-Faced Nivelles Tarte al Djote from A Cooking Book: Nivelles' open-faced savory tart: thin yeasted dough topped—never covered—with a bètchéye of Boulette de Nivelles cheese, chard leaves, parsley, onion, butter and egg. Includes illustrated recipe art, clear ingredients, cooking steps, and home-cooking tips.

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