
Author Notes:
All of the ingrediants for this pie can be found at the farm market
Serves: 8
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
In This Recipe
Directions
- 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)
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Pie|Cheese|Milk/Cream|Mushroom|Shallot|Vegetable|Make Ahead|Serves a Crowd|Winter|Vegetarian|Appetizer
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