with Roasted Potatoes & Fontina
Yield: Serves 8
Prep Time: 40 minutes
Cook Time: 30 minutes
Wine Suggestion: Austral Red Wine Limited Release, Columbia Valley Chardonnay, Indian Wells Chardonnay, Ethos Reserve Chardonnay, Boreal Red Wine Limited Release, Ethos Reserve Syrah, Cinsaut Limited Release, Cold Creek Vineyard Chardonnay, Cold Creek Vineyard Syrah, Columbia Valley Syrah
2 russet potatoes, peeled & thinly sliced
extra virgin olive oil, divided
Kosher salt & pepper, to taste
1/2 tsp dried thyme
2 cups grated fontina
Pre-baked Tart Shell, recipe follows
Red Wine-Mushroom filling, recipe follows
Custard, recipe follows
Preheat oven to 400°.
In medium bowl toss russets with 2 Tbs. of the olive oil; transfer to a parchment-lined sheet pan and spread into a single layer. Sprinkle potatoes with salt, pepper and dried thyme. Bake until golden and soft; transfer to cooling rack and set aside.
Sprinkle fontina into pre-baked tart shell. Layer potatoes over fontina; top with mushroom filling. Carefully pour in custard, filling to top. Bake until custard is set and knife inserted 1” from the center comes out clean, about 30 minutes. Transfer to cooling rack to cool briefly and set. Slice; serve warm or at room temperature.
2 cups flour
Pinch of salt
8 oz butter, cut into small cubes
Blend flour, salt and butter in a food processor until mixture resembles coarse meal. Add egg; blend until dough forms a ball. Transfer dough to work surface and gather together and form into a disk. Wrap in plastic and chill for 30 minutes.
Roll out dough on a floured surface to approximately 1/4-inch thickness. Line a 9-inch tart pan with a removable bottom. Trim edges leaving a ½ inch overhang. (There will be leftover dough.) Fold overhang in to form a double thick side. Press tart edges to raise dough 1/8 inch above pan. Chill for 30 minutes.
Preheat oven to 375 degrees. Line pastry with foil and fill with dried beans. Bake until golden brown, about 15 minutes. Remove beans and foil; set aside.
6 Tbs unsalted butter, divided
1 lb assorted wild mushrooms, halved or quartered
Kosher salt & pepper, to taste
2 good pinches dried thyme
2 medium shallots, peeled and thinly sliced
1 bay leaf
1 cup Chateau Ste. Michelle Syrah
1/4 tsp. white truffle oil
Heat large saute pan over high heat; add 2 Tbs. of the butter. Add half of the mushrooms and season with salt, pepper and a pinch of thyme. Saute until beginning to caramelize; transfer to a bowl and set aside. Repeat process with remaining mushrooms and 2 more Tbs. of the butter.
Return pan to stove and reduce heat to medium. Add remaining 2 Tbs. of the butter. Add shallots, salt, pepper, bay and a pinch of thyme; saute until golden brown but not completely soft. Return mushrooms to pan and increase heat to high. Stir in syrah; cook until liquid is reduced by half. Remove from heat, stir in truffle oil, and check seasoning; set aside to cool.
1 egg yolk
3/4 cup heavy cream
1/2 tsp. Kosher salt
1/4 tsp. white pepper
Pinch cayenne pepper
Pinch freshly ground nutmeg
Whisk together ingredients; set aside. Can be made a day ahead.