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Rustic Vegetable Tart

Ann Stewart
  • 50 minutes
  • Serves 8

INGREDIENTS

8 oz

Baby portabello mushrooms

2 tbsp

Basil

6

stalks Scallions

2

Shallot

8 oz

Tomatoes

4

Eggs, large

1

All-purpose flour

1

Black pepper, Freshly ground

1

Kosher salt

3 tbsp

Olive oil

1

Pie crust

1 tbsp

Butter, unsalted

8 oz

Fontina cheese, grated

1/4 cup

Heavy cream