Just loved this tart!! I must admit that I cheated and used a pre-made refrigerated pie crust and baked it in a pan that was larger then the 8" pan, so it wasn't as thick as it should have been. The only other change I made was to add a bit of Swiss/Gruyere cheese, as I have a ton of it left from this region of the Quest. Will definitely make this again. Thanks for sharing the recipe.
Made for ZWT 7. Jackie, this is a keeper!! Made for lunch today. A confession: I made my own sour cream pastry (among my recipes here) because I am so bad at any random shortcrust pastry . Because we are only 2, DH and me, I did make the entire recipe, but made 4 individual pastries (quite generous size), and the rest of the filling I baked in a small dish. We enjoyed the pastries (no, I could not finish mine: I saved the 2nd one, LOL!). The baked dish -- the filling without crust -- is in my very cold fridge, to be used as a side dish withing the next couple of days. It should be perfect with simple baked/roasted chicken pieces. I added a small teaspoon of nutmeg to the flling. I added some herbs, but did not have chives (drat -- found fresh chives later at the local shop). I'd add this hint: beat up 3 whole eggs, and brush your pastry with egg before blind baking. The sour cream pastry I made does not need pre-baking, but all pastry needs an egg wash for a golden colour. Thanks! Lovely and easy recipe!