I created this delicious Wild Mushroom Tarte recipe to pair perfectly with the Fort Berens Small Lot Merlot 2021. Merlot’s fruit-forward notes and smooth texture pair well with lovely, earthy wild mushrooms. The savoury notes of the wine are highlighted by the salty, nuttiness of the Gruyere cheese and the rich puff pastry tie it all together as a happy match.
Frozen puff pastry is a cook’s dream. Something so complicated to make from scratch is at the ready anytime in your freezer to create all kinds of delicious appies, meals, and sweet treats. This is the perfect dish to whip up and impress your friends with at wine o’clock. And for dessert, check out the Dutch Hangop recipe that Fort Berens’ owners Rolf and Heleen contributed for my BC Wine Lover’s Cookbook on page 237. Cheers!
Serve with Fort Berens Estate Winery Small Lot Merlot 2021
Serves 4-6
Ingredients:
• 1 sheet frozen puff pastry, thawed
• 1 Tbsp butter
• 1/2 medium sweet onion, sliced into halfmoons
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 2 1⁄2 cups wild mushrooms
• 1 1⁄2 cups Gruyere cheese, shredded • Salt and pepper
• 2 tsp fresh thyme, minced
• Applewood Smoked Sea Salt to serve
1. Thaw the frozen puff pastry sheet according to box instructions and keep cold until you are ready to bake.
2. Heat a large frying pan on medium-low heat and then add butter. Once melted, add the onions and garlic and sauté for 2-3 minutes or until softened. Remove from heat and transfer the mixture to a bowl.
3. Wipe the pan and return to burner and increase heat to high. Add the oil and then the mushrooms in a single layer. Do not not stir for 1-2 minutes to allow the mushrooms to sear and brown (this makes all the difference). Then stir and cook for 2-3 more minutes or until softened and golden. Remove from heat and add to the bowl with onions and garlic and set aside to cool. Stir in thyme and season with salt and pepper.
4. Heat oven to 375° F. Unroll the puff pastry onto a parchment lined baking sheet and then, using a sharp knife, lightly score a border around the entire edge with a paring knife (do not cut all the way through the dough). Then using a fork, prick the surface all over (within the border) to help the pastry release steam and not puff up.
5. Distribute the shredded Gruyere cheese evenly over the pastry (within the border) and then top with the cooled mushroom/onion mixture. Bake for 25-30 minutes or until golden brown. Remove from oven, top with a sprinkle of Applewood Smoked Sea Salt, cool, cut into pieces and serve.
WATCH THE DEMO HERE: