Wild Mushroom Tart with Fontina and Parmesan A rustic tart with rich, earthy avours.

Pair it with a food friendly Chianti Classico like Ser Lapo Chianti Classico Riserva 2007. makes a 9 inch tart, serves 6 to 8 Partially baked and cooled 9 inch tart shell (purchased or recipe follows) 3 tbsp butter 1 cup shallots, halved and thinly sliced 5 cups assorted wild mushrooms sliced (cremini, shiitake, porcini) 1/2 tsp salt 1/4 tsp pepper juice of half a lemon 1 tbsp fresh chopped thyme 1 cup heavy cream 3 eggs 1 cup grated Fontina 1/2 cup grated Parmesan 1/4 tsp salt and pepper pinch of nutmeg Preheat oven to 350 F. In a large skillet melt the butter over medium high heat. Add the shallots and saut until some start to turn golden, about 5 to 8 minutes. Increase the heat to high and add the mushrooms with 1/2 tsp salt and 1/4 tsp pepper. Continue to saut until the mushrooms have softened and started to release their liquid, about 5 to 10 minutes. Add the lemon juice and scrape up any browned bits from the bottom of the pan. Remove from heat and stir in the chopped thyme. In a medium bowl combine the heavy cream and eggs, whisking until well mixed. Add in the grated Fontina and Parmesan. Season with 1/4 tsp each salt and pepper and a pinch of nutmeg. Scatter the mushroom/shallot mixture over the bottom of the partially baked tart shell. Pour the cream and egg combination over top. Bake until the lling is just set, about 40 to 45 minutes. The tart with continue to set up as it cools. Serve warm or at room temperature.

Basic Tart Dough makes enough for two 9 inch tarts 1 tsp salt 3 cups plus 2 tbsp our 1 cup plus 5 tbsp unsalted butter, very cold, cut into small cubes 2/3 cup very cold water In a bowl combine the our and salt. Whisk to combine. Using a pastry blender or 2 knives, cut the butter into the our until the mixture forms large crumbs and some of the butter is still in pea-sized pieces. Drizzle in the water and stir with a fork until the dough starts to come together. Gently mix the dough until it form a ball. You should still be able to see some pieces of butter (this is what will make your pastry aky). Divide the dough in two and shape each ball into a disk about an inch thick (you may need to our the counter and your hands if the dough is sticky). Wrap each piece of dough in saran wrap for 2 hours or until needed. Preheat oven to 375. Lightly dust the counter with some our. Take one disk and roll out to form a large circle 1 1/2 inch larger than your pan. I use a springform pan with a removable bottom. Gently ease the dough into the tart pan fold the overhanging dough to form the crust. Line the shell with tinfoil and ll the empty shell with pie weights (I use dried beans). This helps keep the pastry from rising while the tart shell bakes. Bake the shell 20 minutes. Remove the tinfoil and pie weights. Prick the bottom with the tines of a fork once and return to the oven another 5 minutes. Allow to cool completely before lling.

recipe created by Christie Pollard for the Trialto Wine Group