Author Notes
All of the ingrediants for this pie can be found at the farm market —[email protected]
Ingredients
- pie crust
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4 cups
castle valley ground wheat flour
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1 cup
flint hill butter
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1 cup
water or enough to moisten dough
- filling
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4 cups
sauted Chetties Wild Mushrooms
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3 pieces
Gravity Hill Shallots
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6 pieces
Purely Pasture Eggs
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2 cups
Flint Hill Cream
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1 cup
Bobolink Jean Louis Cheese
Directions
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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
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