There is something very special about the combination of mushrooms and Pinot Noir wine. I love both individually but when you pair them together it is something magical! I am always experimenting with new ways to pair these two. And I am always looking for simple yet elegant! My French Mushroom Tart recipe works perfectly! It is simple enough for everyday meals yet elegant enough to serve for a dinner party with friends.
For the pairing, I chose an Oregon Pinot Noir from the Willamette Valley region. I find Oregon Pinot Noir to be a bit earthier and less fruit-forward than those from California which complements the mushrooms. To learn more about Pinot Noir wines and the differences between Oregon and California Pinot Noir, check out my Pinot Noir pairing page.
French Mushroom Tart
Ingredients
- 1 sheet frozen puff pastry
- 1 tablespoon flour
- 1 large leek, white part only, chopped (1 cup?)
- 1 tablespoon butter
- 1 lb. fresh, wild mushrooms, sliced (I like a mixture of cremini and oyster)
- 1 teaspoon Herbs De Provence
- 3 tablespoons extra virgin olive oil
- ¼ cup dry white wine
- 3 tablespoons crème Fraiche
- 2 tablespoons Dijon mustard
- ¾ cup grated gruyere cheese
- 1 egg
- 1 tablespoon fresh tarragon
- Zest of 1 small lemon
- Kosher salt and freshly ground black pepper to taste
Directions
- Step 1 Thaw puff pastry in the refrigerator overnight or on the counter for 30 minutes.
- Step 2 Preheat oven to 425 degrees.
- Step 3 Place the pastry on clean work surface and dust both sides with flour to avoid sticking. Use a rolling pin to roll the dough to approximately 10 x 13-inch rectangle. Place on a parchment-lined baking sheet. Prick the pastry with a fork leaving a 1-inch border.
- Step 4 Prepare an egg wash by mixing the egg and 1 tablespoon of water. Brush the border of the puff pastry with the egg wash. Place the pastry in the oven and bake for approximately 10-12 minutes until the pastry is nicely browned. The border should be “puffed” but the center should be flat. If not, just flatten the center with the back of a spatula. Set the pastry aside while you make the filling. Reduce the oven temperature to 400 degrees.
- Step 5 For the leeks, melt the butter in a saute pan. Cook the chopped leeks on low for 8-10 minutes until they are softened but not brown. Stir the leeks every couple of minutes. Season with salt & pepper. Set aside.
- Step 6 For the mushrooms, heat a large skillet on medium heat. Add 3 tablespoons of olive oil and then the sliced mushrooms and Herbs De Provence. Toss to combine. Cook the mushrooms for about 10 minutes until nicely browned. Add the wine and cook another 2-3 minutes until the wine reduces and coats the mushrooms. Season with salt and pepper. Set aside.
- Step 7 Mix together the crème Fraiche and Dijon mustard. Season with salt and pepper. Set aside.
- Step 8 To assemble the tart, spread around ¼ cup of the crème Fraiche mixture all over the center of the tart, leaving the border alone. Spread the cooked leeks evenly over the crème Fraiche mixture. Spread the gruyere cheese evenly over the leeks. Spread the mushrooms evenly over the cheese. Bake the tart for another 5 minutes. Remove from the heat and let stand for 10 minutes before slicing. Finish the tart with a sprinkle of fresh tarragon and lemon zest.
