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Author Notes: All of the ingrediants for this pie can be found at the farm market —[email protected]
- 4 cups castle valley ground wheat flour
- 1 cup flint hill butter
- 1 cup water or enough to moisten dough
- 4 cups sauted Chetties Wild Mushrooms
- 3 pieces Gravity Hill Shallots
- 6 pieces Purely Pasture Eggs
- 2 cups Flint Hill Cream
- 1 cup Bobolink Jean Louis Cheese
- To make Crust cut butter into flour with a little salt. add water till together. let rest for 30 minutes then roll for a 10 inch tart pan. set aside Saute mushrooms and shallots, in a little oil, put in tart pan, crumble bobolink cheese on top, combine eggs cream, a little dijon pour over mushromm mix and bake till brown, yummy in my tummy
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)