For two 12 inch tarts
One of my favorite dishes is a tomato tart that I learned at the California Culinary Academy so many years ago (don’t ask how many!). In this new dish tomatoes get demoted to the role of garnish and, just in time for autumn, mushrooms and leeks take the leading role! It paired nicely with Frey Organic Syrah, which I also used for the sauté.
Heat oven to 350F.
2 sliced leeks (rinse to wash out dirt)
1 large red pepper (cut in half and then into strips)
4 cloves garlic, chopped fine
½ pound cremini mushrooms (sliced)
½ pound shitake mushrooms (sliced)
2 oz. dried porcini mushrooms
1 stick of butter
2 tablespoon Herbes de Provence
2 tablespoons honey
2 cups Frey Organic Syrah red wine
2 cups whole-wheat pastry flour
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
1 cup unsalted cold butter (cut into pieces)
2 tablespoons cold water
½ pound Gruyere cheese (grated)
½ pound Gorgonzola cheese (crumbled)
2 tablespoons Dijon mustard (for painting the tart shells)
Salt and pepper for seasoning
Cherry tomato halves for garnish
Prepping the filling
In a sauce pan, sauté the leeks, red peppers, garlic, cremini mushrooms and shitake mushrooms, the stick of butter and herbes de Provence until done. Season with salt and pepper. Set aside.
Place the dry porcini mushrooms in a saucepan with the Frey Organic Syrah red wine and the honey. Simmer for about 15 minutes until the wine is reduced and thickened.
Making the tart shell
Place the whole-wheat pastry flour, cold chopped butter, fresh chopped rosemary and salt into a Cuisinart, or use a mixing bowl. If you have a Cuisinart, use the blade and pulse it a few times until the butter is the size of peas. Slowly add the cold water or ice water until the dough is not too dry, not too wet. If you’re using a bowl, rub the flour, butter, etc., between your hands until the butter is the size of peas. Add very cold water or ice water until dough not too dry, not too wet.
Now whip out the rolling pin! Roll half the dough on a floured surface to about ¼ inch thick. Make it a circle just over the width of your tart pan or pie pan, so you have plenty to fit up the side and for crimping. Now let’s get the rolled dough into the tart pan. With tart pan nearby, gently roll-up the dough around the rolling pin. Lightly sprinkle with more flour as needed, so that the dough doesn’t stick to everything. Unroll the dough onto your tart pan. You can also fold the dough in quarters before lifting it to the tart pan. Pinch and prod your dough until it fits nicely into the pan. Cut the dough sides flush with the edge.
Note: You could buy pre-made pie crusts at the supermarket. But don’t be intimidated by making the dough yourself. Have a culinary adventure! You’ll enjoy the dish that much more when you make it fresh and nothing like taking a little risk in the kitchen to make everything taste better.
Baking the tart shells
Gently lay a piece of tin foil over the crust and carefully form it into the shape of the crust (up the sides and a little bit over the edges). Cover the bottom with a single layer of raw beans. This weighs down your dough as it cooks. Bake the tart shells at 350F. After baking 15 minutes gently lift off the foil with the beans in it. (The beans are still good for another day.) Cook another 10 to 15 minutes or until the tart shells are golden brown. Remove from oven and cool for 10 minutes.
Assembling the tarts
Paint the bottom of the baked tart shells with the mustard and sprinkle with a third of the grated Gruyere cheese. Mix another third of the grated Gruyere cheese, along with the crumbled Gorgonzola cheese, into the mushroom and leek filling. Then distribute the filling evenly between the two tarts. Arrange the cherry tomato-halves in an attractive pattern on top and sprinkle with the remainder of the grated Gruyere. Add a few sprigs of rosemary for a final touch.
Bake the tarts in the oven, still at 350F, for 15 to 20 minutes, or until the tart is hot and the cheese melted. Remove from the oven and serve immediately. Bon appetite!
Chef Tamara rolling the pie dough.
Pinching the pie edge.
Chopped veggies, ready to sauté!
Ready to serve!
Frey Vineyards requires you to be 21 years or older to enter. Please enter your Date of Birth in the fields below in order to continue: