Wild Mushroom Tart Recipe
Oberon Cabernet Sauvignon, Napa County

Pair with Oberon Cabernet Sauvignon

Serves: 8-12


2 sheets frozen puff pastry, thawed" 1-2 Tbsp olive oil
1 bundle asparagus, cut on an angle
8 oz wild mushrooms, thinly sliced
1 large shallot, peeled and thinly sliced
2 cloves garlic, pressed or peeled and grated
2 sprigs fresh thyme, leaves removed and chopped, plus more for garnish
2 Tbsp brandy
1/2 cup aged Gouda, grated

Wild Mushroom Tart


Preheat the oven to 375°F.

Using a large cookie cutter, cut-out rounds of puff pastry and place them on a sheet of parchment paper. Place another baking sheet on top of the puff pastry and bake until golden brown. Remove the rounds from the oven and set aside to cool slightly.

Place the olive oil in a medium sauté pan and over medium heat. Once the oil is heated, add the mushrooms and asparagus allowing them to cook for 5-8 minutes. Add the shallots, thyme leaves and minced garlic and continue to cook for another 3-5 minutes. Remove from the heat and allow to cool slightly for 3-5 minutes.

Place a little bit of the Aged Gouda on top of the puff pastry and bake until melted, then place the mushroom mixture on top of the melted cheese. Sprinkle the top with the remainder of the aged Gouda and garnish with thyme. Serve warm.

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA