Caramelized Carrot Tart and Chardonnay for Table

From succulent berries to earthy carrots and fragrant florals, the season presents a bountiful array of tastes to explore.

One way to bring these springtime flavors to the forefront of your celebration is by pairing them with a classic chardonnay, such as our Reserve Napa Valley Chardonnay. Each sip reveals enticing aromas of citrus and honeysuckle, complemented by hints of brioche and butter. Crisp green apple flavors merge with a vibrant acidity, culminating in a dry, clean finish. Elevate your Easter table with this delectable, caramelized carrot and spring herb tart, a delightful companion to your favorite chardonnay.

Ingredients:

• 1 sheet of frozen puff pastry, thawed
• 1 egg, whisked in a separate bowl
• 2 tablespoons of olive oil
• 1.5 pounds of assorted carrots, sliced julienne
• 3 tablespoons vegetable broth
• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 1 cup feta cheese
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ¼ cup sliced spring onion
• Salt and pepper 

Directions:

1. Preheat oven to 400 degrees. Place the thawed puff pastry on a lined baking sheet and roll it into a 9x13 rectangle. Use a fork to prick a few holes into the pastry.
2. Use a pastry brush to cover the pastry with the whisked egg. Place the sheet in the oven and bake for 10 minutes.
3. While the pastry is cooking, use a medium pan to heat the olive oil. Add the carrots and a sprinkle of salt and pepper and sauté until golden brown, about 10 minutes. Add 1 tablespoon of veggie stock and cover and cook for 5 more minutes.
4. In a separate small skillet, melt the 2 tablespoons of butter. Add onions and a pinch of salt and sauté until translucent.
5. Remove the puff pastry from the oven and gently push down any puffy parts. Then, evenly cover the pastry with feta cheese. Spread the cooked onions over top followed by the carrots. Drizzle olive oil over the carrots and place the sheet back in the oven. Cook for another 15 minutes or until the pastry is golden brown.
6. Remove from the oven and garnish with parsley, dill and spring onions. Serve warm with chilled chardonnay. 

Reserve Carneros Chardonnay

Our Carneros Chardonnay offers lovely bright citrus aromas with fresh lemon crème, citrus blossom, honeysuckle and subtle hints of brioche and butter. On the palate there are layers of creamy lemon curd, candied lemon peel, crisp green apple with a kiss of white pepper spice. The oak shows nuances of graham cracker crust and is a pleasant backdrop supporting the core of crisp acidity and fruit underpinning the overall round and mouth-watering complexity of the wine, leading to a long, dry, clean, refreshing finish.