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Author Notes: All of the ingrediants for this pie can be found at the farm market —[email protected]
cups castle valley ground wheat flour
cup flint hill butter
cup water or enough to moisten dough
cups sauted Chetties Wild Mushrooms
pieces Gravity Hill Shallots
pieces Purely Pasture Eggs
cups Flint Hill Cream
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)