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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.