The porcini mushrooms in this tart along with the roasted garlic gives a deep earthy flavor that accents the crisp fruit in the wine. You can use store bought puff pastry or another non-sweet pastry of your choice. This recipe is for a standard 10-inch tart pan. Serve with a tossed green salad for a light entrée.
View Recipe » Wild and Domestic Mushroom Tart
Featured in Sonoma, A Food and Wine Lovers' Journey ~ by Jennifer Barry and Robert Holmes
A delicious and sophisticated first course or light lunch with a salad that works surprisingly well with a light to medium red wine such as Merlot. Serves 6.
View Recipe » Goat Cheese Soufflé with Herbes de Provence