Servings: four.
Serve this tart with a lightly dressed salad and a crisp white wine.
To add - the crust is EASY and forgiving!
I've been making this every year since it first appeared in the November 1998 issue. It's easy, delicious and a family favorite. It's served on the day before Thanksgiving dinner with the Buttercup Squash & Leek Soup with Herb Butter from the same issue. I tend to use closer to 1 3/4 pds of various mushrooms. Don't skip the chives in the filing...great flavor addition!
This is a great tart. The pastry can be made ahead and stored
in freezer and the filling can be stored in the refrigerator for a day.
The issue is not No. 28. Which is September, 1998.
I was about to order a takeaway pizza today and then I thought I must have something in my fridge that I can throw together. Well, I had everything in this recipe, with the exception of dried thyme instead of fresh thyme. I used mini portabello's and I did use some leftover white wine. Served with a side of salad, fantastic!
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