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For the Dough: 
2 cups flour
1 teaspoon kosher salt
1 cup unsalted butter, cut into small pieces
4 tablespoons cup ice water
 In a food processor combine flour, salt, and butter. Slowly drizzle in ice water to form dough. Form into a disk, wrap in plastic, and let chill in the refrigerator while preparing the custard.
Custard: 
1/2 cup of dried porcini mushrooms, ground in a spice grinder
1 tablespoon of butter
1 lb of leeks, thinly sliced
1 tablespoon of thyme
3/4 cup of gruyere
1 cup of soft fresh goat cheese
2 cups of milk
2 cups heavy cream
6 large eggs, preferably farm fresh
1/4 teaspoon freshly grated nutmeg
In a skillet heat the butter until melted but not browned. Add the leeks and thyme. Cook until very soft but not browned. Stirring often not to brown. Add he porcini powder, stir to combine. In a blender combine both cheeses, milk, cream, eggs, and nutmeg. Puree until very smooth. Add the mushroom and leek mixture, pulse a few times.
Preheat oven to 325. Roll the dough out and place in a spring from pan. Cut the edges off of the top of the springform pan to make a smooth edge for the crust. Pour the custard in the dough and bake for about 90 minutes until custard is barely set. Let cool before serving.
Salad: 
2 bunches of frisee
2 red grapefruit, segmented
1 bunch of mint
Olive oil
Salt
In a bowl, add the frisee, grapefruit, mint leaves. Season with olive oil and salt. Toss to coat. Cut the tart into 8 pieces. Divide among 8 plates. Mound the frisee salad on the side of each tart.
Serve with the 2016 Soléna Pinot Gris
Abby McManigle, Executive Chef, Brooks Winery