Forest Floor Tart

Forest Floor Tart Recipe

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Lynnda Cloutier


This recipe comes from a great cookbook called Big Taste of Little Rock.


★★★★★ 1 vote



  • ·
    1 refrigerator pie pastry, at room temperature
  • ·
    2 onions, sliced
  • ·
    3 t. butter
  • ·
    10 oz. fresh mushrooms, sliced
  • ·
    1/4 cup sherry
  • ·
    1/4 cup heavy cream
  • ·
    1 t. fresh thyme leaves
  • ·
    3 eggs, lightly beaten
  • ·
    1 cup grated gruyere cheese
  • ·
    nutmeg to taste
  • ·
    salt and pepper to taste
  • ·
    1 t. chopped chives

How to Make Forest Floor Tart


  1. Press pie pastry into 9 inch pan and trim; prick with a fork. Bake at 450 for 10 minutes. Cool to room temperature. Reduce oven temperature to3 75. Sauté onions in butter in skillet until translucent and beginning to brown. Add mushrooms and wine and cook until mushrooms are tender and most of the liquid has evaporated. Stir in the cream and thyme and remove from heat. Add eggs, cheese, nutmeg, salt and pepper. Mix well. Spoon into prepared pie shell and sprinkle with chives. Bake at 375 for 20 minutes or until golden brown. Serves 8
    Big Taste of Little Rock

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About Forest Floor Tart

Course/Dish: Other Main Dishes

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