mcbethdawn@yahoo.com's Notes:
4 cups castle valley ground wheat flour Ask a question about this ingredient
1 cup flint hill butter Ask a question about this ingredient
1 cup water or enough to moisten dough Ask a question about this ingredient
4 cups sauted Chetties Wild Mushrooms Ask a question about this ingredient
3 pieces Gravity Hill Shallots Ask a question about this ingredient
6 pieces Purely Pasture Eggs Ask a question about this ingredient
2 cups Flint Hill Cream Ask a question about this ingredient
1 cup Bobolink Jean Louis Cheese Ask a question about this ingredient
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
Ask a question about this step
