The 2013 Carr Pinot Noir from Turner Vineyard has a great balance of minerality, earth, spice and fruit. The sweetness of the onions and the smokiness from the sausage play off all the flavor profiles of this wine.
Roasted Shallot, Mushroom & Smoked Sausage Tart
- 7 shallots, halved
- 1 frozen pie crust, thawed and rolled out slightly
- olive oil
- 2 cups baby portobello mushrooms, sliced
- 3 eggs, beaten
- 1/4 c. créme fraîche
- 1 sm. bunch of chives, chopped
- 1 sm. bunch parsley, chopped
- 1 sm. bunch thyme, chopped
- 1/4 lb. smoked sausage (sliced)
1. 1. Preheat oven to 400ºF. Put the shallots in a baking pan, brush with a thin layer of oil and roast for 25 minutes or until softened and lightly browned.
2. Meanwhile, press the rolled out crust into the pan and remove any overhanging pieces. Poke a few holes in the bottom of the crust and then put the pan in the refrigerator for 15 minutes, or in the freezer for 5 minutes.
3. Remove the pan from the refrigerator and gently cover the chilled crust with a layer of parchment paper, carefully forming the paper so that it makes as much contact with the crust as possible. Pour dried beans or rice inside as weights to keep the paper in place. Bake for about 15 to 18 minutes until crust is lightly browned.
4. Sauté the mushrooms and smoked sausage on medium heat. Stir in the herbs and remove the pan from the heat to cool down. In a small bowl whisk the eggs and créme fraîche until just blended and pour into tart shell.
5. Arrange the mushrooms, sausage, and the shallots throughout the tart pan and bake for 15 minutes. The filling should still wiggle slightly when the pan is removed from the oven.
6. Sprinkle with a little more fresh herbs, and allow the tart stand and set for 10 minutes before serving. Serve warm, or at room temperature.
Adapted from Delicious Magazine