A Mushroom Tart Pairing - Crafted for Moments Worth Savoring

A Recipe for Celebrations Worth Savoring

Golden, flaky crust, creamy ricotta, and a medley of earthy mushrooms—this Mushroom Tart is pure comfort wrapped in elegance. With leeks, shallots, and fresh thyme enhancing the savory flavors, every bite is a celebration of rich, aromatic goodness. Paired perfectly with the bold, structured notes of our Napa Valley Cabernet, it’s an ideal companion for cozy winter evenings or as a delightful appetizer for your holiday gatherings.

Crafted for moments worth savoring, this pairing brings warmth, charm, and sophistication to your seasonal plans—those times when #BVwasthere to make it truly unforgettable.

Ingredients

Crust 

• 2 cups flour
• ¼ tsp salt
• 2 tsp fresh thyme chopped
• Pinch of cayenne
• ¼ cup parmesan
• ¾ cup cold butter cut into small pieces
• 3-4 tsp ice water Or 1 store-bought crust

Preheat oven to 350 degrees. Place flour, salt, thyme, cayenne pepper and parmesan in a food processor and pulse. Drop butter in and pulse until butter is pea size. Add ice water slowly and pulse 3-5 times until dough comes together. Turn into a bowl and form into a disc. Wrap in plastic wrap and chill for 30 minutes while preparing all other ingredients.

Filling

• 4 shallots - sliced 1 leek - halved and thinly sliced
• 1.5 pounds mixed mushrooms - cremini, shiitake, oyster, porcini etc - quartered
• 1 cup ricotta cheese
• 1 cup parmesan cheese - divided
• 3 Tbs. thyme - chopped
• ½ cup cream I large egg - separated
• Olive oil
• 2-4 Tbs butter
• Salt and freshly ground pepper
• Fresh thyme for garnish

Instructions:

1. In a large skillet - heat 2 Tbs olive oil over medium heat - add shallots, leeks, salt and freshly ground pepper. Cook until lightly browned - set aside in bowl. Add 2 Tbs butter and a 1 Tbs olive oil, when heated add mushrooms, salt, pepper and 1 Tbs thyme. Saute’ for about 7-10 minutes or so until golden. Remove from heat and place in a bowl.
2. Roll out pie dough on a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a 11 inch tart pan with removable bottom. Pierce bottom with a fork a few times and return to the refrigerator for 15 minutes.
3. Separate the egg and place the yolk in a medium bowl and the white in a small bowl. In the yoik bowl - add the ricotta, ½ cup of parmesan cheese, pinch of salt and pepper and 1 Tbs thyme - stir to combine.
4. Spread the ricotta evenly across the bottom of tart shell. Scatter the shallots, leeks and mushroom mixture evenly on the ricotta base.
5. In the other small bowl with egg white - add cream and remaining ½ cup parmesan cheese with pinch of salt and pepper and thyme. Pour mixture evenly over top of mushrooms.
6. Place tart on a sheet pan and bake in 350-degree oven for 30-45 minutes until crust is golden and begins to pull away from sides. If mushrooms are getting too dark - cover lightly with foil.
7. Remove from oven when done and let cool 15 minutes or so. Serve warm or at room temperature. Slice and serve with mixed greens or microgreens - Enjoy with Napa Valley Cabernet Sauvignon.