Comments on: Mushroom and Onion Tart with Gruyere

By: christina

christina — Wed, 06 May 2009 14:57:06 +0000

This was unbelievable! I was lucky enough to enjoy it with the chef! He is so impressive!

By: Sheila

Sheila — Tue, 07 Apr 2009 18:31:15 +0000

Just found your site looking through Foodbuzz. This looks incredible! Mushrooms, onions, and cheese, what more could you ask for? This is one I will certainly try to make myself. Sheila’s last blog post..{Apothecary Jars}

By: Daily Spud

Daily Spud — Thu, 02 Apr 2009 22:24:22 +0000

What an honour to be witness to the birth of such a fine tart. I should go forth and create some tart-like things for myself - I don't do so half often enough! Daily Spud’s last blog post..Sticky. Toffee. Pudding.

By: Colloquial Cook

Colloquial Cook — Thu, 02 Apr 2009 12:02:43 +0000

Oh how right you are my dear - a savoury tart is something fit for gods and gastronomes. I have been sneaking lard in my savoury tart crusts lately, and lord knows if I wasn't rock hard I would have tears in my eyes. Vive les tartes salées. Colloquial Cook’s last blog post..Sweet Sticky Rice

By: Elle

Elle — Mon, 30 Mar 2009 13:31:26 +0000

This looks absolutely delicious! And it’s so funny–my husband and i were just talking about making mushroom gruyere tarts yesterday!

By: Christie @ Fig & Cherry

Christie @ Fig & Cherry — Mon, 30 Mar 2009 09:02:12 +0000

You’re absolutely right! Tarts are wonderful for using up left over bits and pieces. But the best part? Cheese! So many wonderful cheeses to add to the top – fetta, halloumi, goats, brie – it’s endless

By: recipeplay

recipeplay — Sun, 29 Mar 2009 22:02:04 +0000

Nah, it’s definitely yours. It worked like a charm! Really, really simple and straightforward. Had the tart with champagne, too, which makes everything taste better.

Thanks again,

Will

By: Jenni

Jenni — Sun, 29 Mar 2009 21:55:37 +0000

Hooray, Will! It looks wonderful, and I don’t detect any shrinkage at all! I am a Friend to Leeks, and this just looks great; I’m so glad it turned out well. I appreciate the credit, but it would have been fine if you just give that dough recipe out as your own; I like to share!