Happy Spring! I'm Marcella, the creator of the lifestyle blog Hey Modest Marce. Today I am sharing a recipe that pairs perfectly with Cambria's Benchbreak Pinot Noir: wild mushroom tartlets. As the temperature rises and the days get longer, this is the perfect pastry to enjoy sitting out back on the patio or front porch, sipping on a glass of red wine.
To me, there is nothing more satisfying then a glass of red and a freshly baked pastry. With dark fruit aromatics, a lush texture and that signature Santa Maria Spice, Cambria's Pinot Noir pairs perfectly with with the earthy, herbaceous flavors in these wild mushroom tartlets.
For this tart recipe I made the pastry dough from scratch, but if pastry dough isn't your thing feel free to use store bought! I simply wanted to add in an extra punch of flavour to the crust by adding freshly cracked black pepper and thyme to the mix. The filling is super simple to whip up. It uses farm fresh eggs (though you can use store bought here too), earthy wild mushrooms, cheese and fresh thyme. All the distinctive flavours in the tart work together to complement the Pinot Noir's flavor profile perfectly. Given Pinot's flexibility with food, it's a perfect match to this hearty vegetarian dish and you definitely won't be missing the meat! The wild mushroom tartlets work both as appetizers or a main course and are perfect for this weekends Easter celebrations too.
The recipe is intended for six tartlets, but will also yield the perfect quantity for a single large tart instead.
Wild Mushroom Tartlets
For the filling:
- 2 tablespoons butter
- 4 shallots, minced
- 2 cloves of garlic, minced
- 1 tablespoon fresh thyme
- 1 1/2 pounds assorted wild mushrooms, sliced (i used shiitaki & oyster)
- sea salt & cracked black pepper, to taste
- 3 eggs
- 1/3 cup 10% cream
- 1 cup smoked gouda, grated
For the pastry:
- 1 1/4 cups all purpose flour
- 1 teaspoon fresh thyme
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, cold & cubed
- 1/4 cup ice water
For the pastry dough:
- In a mixing bowl sift flour, thyme, black pepper and sea salt. Add the cubed butter and cut in until a pea sized crumb mixture is formed.
- Add the ice water and mix until the pastry dough comes together. Add more water if dough seems dry.
- Shape into a disk & wrap in cling wrap. Let rest for 30 minutes in the fridge.
- Roll dough out to a 1/4 inch thickness and line your tartlet pans with pastry.
- Let rest in the fridge or freezer while you prepare the filling.
For the filling:
While the pastry dough is resting in the fridge, you can make the filling.
- In a skillet over medium heat add the butter, shallots, garlic and thyme. Cook until the shallots begin to turn translucent, about 5 minutes.
- Lower heat and add the sliced mushrooms. season with salt and pepper. Cook until the mushrooms begin to break down, about 10 minutes. Let cool while you prepare the remaining ingredients.
- In a mixing bowl whisk salt, pepper, eggs, cream & gouda until fluffy. Fold into the cooled mushroom mixture.
- Divide evenly between six shelled tartlet pans.
- Bake at 350 degrees for 15-20 minutes.
- Serve warm with a glass of Cambria's Pinot Noir.