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Home / Food and Wine Pairings / Arugula, goat cheese, sun dried tomato, and prosciutto tart

Arugula, goat cheese, sun dried tomato, and prosciutto tart

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

A savvy food and wine appetizer match that features goat cheese

 

The combination of rich ingredients in this arugula goat cheese tart with rich dough, and both tart and sweet ingredients makes for a trickier pairing, but well-balanced white wine with a little acidity will pair wonderfully. Think higher acid Oregon Chardonnay, crisp Sauvignon Blanc, or even Pinot Gris. To hit a home run, pair with a Chardonnay-based sparkling wine. 

An arugula goat cheese tart is a terrific addition to any brunch or light lunch. Plan to make this for the next brunch you host. It also makes an easy appetizer for dinner or a summer party. One of the best things about this tart isn’t just the great summer flavors, but it tastes just as good at room temperature or warm. A bubbly Chardonnay will help to cleanse the palate, and what better way to prepare your guests to move on to the next course? 

 

 

Ingredients

Yeasted tart dough: 
  • 1 teaspoon active dry yeast
  • ¼ cup warm water
  • Pinch sugar
  • 1 egg, at room temperature
  • 1 1/4 cups unbleached white flour
  • 1/2 teaspoon salt
  • 3 tablespoons sour cream
  • 1 teaspoon lemon zest (optional)
  Custard:
  • 1 large bunch arugula, washed and cleaned (about 2 cups) 
  • 2 tablespoons butter
  • 1 large yellow onion, cut into 1/4 -inch dice
  • 2 cloves garlic, finely chopped
  • 3 tablespoons dry white wine
  • 3 eggs
  • 1 1/2 cups half and half
  • Salt and white pepper
  • 2 ounces prosciutto, julienned
  • 4 ounces fresh goat cheese
  • 2 ounces sun-dried tomato, reconstituted in hot water, finely diced
  • 1 tablespoon chopped fresh herbs (tarragon, chervil, basil, parsley)
  • nutmeg

Steps

1.

Prepare tart dough.

2.

Dissolve the yeast in water with sugar.

3.

Combine the flour and salt in a medium bowl and make a well. Break the egg into the middle of the well and add the sour cream stir to combine.

4.

Add the water and dissolved yeast.

5.

Mix everything together with a spatula, shape into a loose ball, cover and let rise until doubled, about 1 hour.

6.

Dust it with flour, gather it into a ball, set it in a clean bowl and cover. Let the dough rise in a warm place, 45 minutes to an hour. If you are not ready to shape the dough at this time, punch it down and let it rise again.

7.

Flatten the dough, place it in the center of the tart pan, and press it out to the edge. Use additional flour as needed.

8.

(If the dough shrinks back while you are shaping it, cover it with a towel, let it relax for 20 minutes, then finish pressing it out.)

9.

Meanwhile, sweat onions in butter until soft, add garlic and deglaze with white wine. Remove from the heat and let cool.

10.

Preheat oven to 375 degrees F.

11.

Take prepared dough and press into the prepared tart pan.

12.

Scatter arugula into the tart shell, top with prosciutto, onions, tomatoes, and goat cheese.

13.

Combine eggs and half and half, season with nutmeg, salt, white pepper, and herbs.

14.

Pour custard into the prepared tart shell and bake immediately at 375 degrees F for 40 minutes.

15.

Cut into slices and serve warm or at room temperature.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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