Mushrooms and thyme are among my favorite flavors. So, I really liked this recipe. Also, it gave me a great excuse to buy wild mushrooms at the farmer's market; I also bought a thyme plant for the recipe there!
I thought the tart came out really well. It looked nice - though not quite beautiful - and tasted incredible. I think it would have looked a bit better if I had used a proper tart pan with fluted edges. And, it's only fair to say that the great taste was probably a result of the many rich ingredients; it certainly was not dietetic!
We served the tart for dinner but I think it would be better for guests at brunch. (It's easier to eat a smaller portion that way, too.) I'd also like to see how the recipe would turn out as mini-tarlets as a 1st course for a dinner.
Although making the crust was fairly easy, it did extend the cooking time by quite a bit for me. Per my email last week, I think that this is a relatively easy recipe if you use a pre-made pie crust. There's little chopping to be done, which I like.
Hi Guys- I want to make this tart this weekend but I want to do it without dairy. Any suggestions for a substitute for the heavy cream? Amy! I can't believe you're blogging only a few days after giving brith. Mazel tov, she looks beautiful! -Ilana
annie L: hello everyone! amy: mazel tov! i sent a note back to howard... i hope you are feeling wonderful! re: the tart... if i were in my former kitchen, i would have made it, but i have not yet attempted to cook in my new kitchen. ilana, i think i need a tutorial on how to use the oven!
Amy G (Los Angeles, CA)---------
Annie (Riverdale, NY)-----------
Kara (Washington, DC)-----------
Adeena(Scarsdale, NY)-----------
Amy SR(Chicago, IL)-------------
Karen (Boston, MA)--------------
Ilana (New York, NY)------------
Anne (New York, NY)-------------
Maca (Washington, DC)-----------
Ellen E (St. Louis, MO)---------
Miriam (Chevy Chase, MD)--------
Kaho (Washington, DC)-----------
Ellen R (New York, NY)----------
3 comments:
Mushrooms and thyme are among my favorite flavors. So, I really liked this recipe. Also, it gave me a great excuse to buy wild mushrooms at the farmer's market; I also bought a thyme plant for the recipe there!
I thought the tart came out really well. It looked nice - though not quite beautiful - and tasted incredible. I think it would have looked a bit better if I had used a proper tart pan with fluted edges. And, it's only fair to say that the great taste was probably a result of the many rich ingredients; it certainly was not dietetic!
We served the tart for dinner but I think it would be better for guests at brunch. (It's easier to eat a smaller portion that way, too.) I'd also like to see how the recipe would turn out as mini-tarlets as a 1st course for a dinner.
Although making the crust was fairly easy, it did extend the cooking time by quite a bit for me. Per my email last week, I think that this is a relatively easy recipe if you use a pre-made pie crust. There's little chopping to be done, which I like.
I look forward to other people's comments!
Hi Guys-
I want to make this tart this weekend but I want to do it without dairy. Any suggestions for a substitute for the heavy cream?
Amy! I can't believe you're blogging only a few days after giving brith. Mazel tov, she looks beautiful!
-Ilana
annie L: hello everyone! amy: mazel tov! i sent a note back to howard... i hope you are feeling wonderful! re: the tart... if i were in my former kitchen, i would have made it, but i have not yet attempted to cook in my new kitchen. ilana, i think i need a tutorial on how to use the oven!
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