A recipe for a stunning savory mushroom tart or galette topped with shallots and fresh rosemary. It pairs perfectly with a pinot noir wine for #NationalPinotNoirDay!
I seem to have a knack for celebrating fake holidays these days (National S’mores Day and National Donut Day anyone?). Keeping with the trend, today is actually national Pinot Noir Day! In the celebration of celebrating the little things, I’m sharing this recipe for a savory mushroom tart that pairs perfectly with pinot noir wines.
This recipe was inspired by a recent trip that Ally and I took to Sonoma to visit The Sonoma House at Patz & Hall. You might notice that I’ve been sharing more recipes inspired by my travels. I always explore a new place with my stomach and recreating dishes is such a fun way to share a memory.
Located just outside of Sonoma, Patz & Hall was started in 1988 by two couples whose goal was to work with local growers and families to create amazing wines. They wanted to source grapes from producers in the Sonoma region who were really changing the landscape of wine in California.
Patz & Hall sources grapes from about 30 different vineyards and produces about 35,000 cases of wine annually. Most of the growers they work with have been with them since the beginning. Many have worked with them for over 12 years! The importance of these families was evident as our host Dan pointed out their pictures in the tasting room.
The Sonoma House is named such because they want visitors to feel like they are being welcomed into a home. Tastings are by appointment only. Don’t feel like you need to set something up far in advance though – tastings are often available same day. The setting is cozy and casual and tastings are tailored to what you’re interested in.
We sat down for a tasting of five of Patz & Hall’s Pinot Noirs. The tasting was paired with small bites of food from La Saison catering in Napa. Their 2013 Sonoma Coast Pinot Noir was actually what inspired me to create this savory mushroom galette. The berry notes are balanced out by an sophisticated earthiness that is fresh and aromatic. We talked a lot about food pairings at our tasting and Dan mentioned pairing it with a mushroom risotto because of that earthiness. That immediately put me in the mood to eat mushrooms, and that lead to…mushroom galettes!
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Savory Mushroom Tart Recipe with Shallots & Rosemary
A recipe for a stunning savory mushroom tart or galette topped with shallots and fresh rosemary. It pairs perfectly with a pinot noir wine.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 3-4 servings 1x
- Category: Main Dish
- Method: Stovetop + oven
- Cuisine: American
- 14 ounces wild mushrooms, like oyster, crimini or porcini
- 3 tablespoons butter, divided
- 4 shallots, peeled and sliced
- ½ teaspoon minced garlic
- 1 teaspoon champagne vinegar
- 2 tablespoons destemmed and chopped fresh rosemary
- 6 ounces gruyere cheese, shredded
- Salt and pepper to taste
- Single crust pie dough recipe (I used half of this all butter pie crust)
- 1 egg, whisked
- Flaked sea salt for finishing
- Slice the mushrooms into thin slices. Melt two tablespoons of butter in a large saucepan. Sauté the sliced mushrooms until they start to darken and release their juices, about 4 minutes. Transfer the mushrooms to a plate lined with paper towel and pat dry.
- In the same saucepan, heat one tablespoon of butter on high heat. Sauté the shallots and garlic until softened, 3-5 minutes. Immediately before the shallots start to brown, add champagne vinegar and rosemary and stir until absorbed. Remove from heat and let cool.
- Roll out the pie dough to a 12-inch round. Leaving a one inch border, top with gruyere cheese. Add mushrooms and shallots. Salt and pepper to taste, then fold the uncovered dough over the mushrooms in an overlapping fashion, leaving some of the center exposed. The nice thing about galettes is that it doesn’t have to be perfect!
- Brush the exposed dough liberally with egg. Sprinkle with flaked sea salt for finishing.
- Cover the exposed mushrooms only with tinfoil and bake at 400 degrees Fahrenheit for 20 minutes. Remove tinfoil and bake for another 15-20 minutes, until crust is golden. Slice and serve warm.
If you’re impatient like I am and don’t want to let your mushrooms and shallots cool to room temperature, pop the assembled galette in the freezer for 10-15 minutes before baking.
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Thanks to The Sonoma House at Patz & Hall for having us as their guests for this tasting!