Angels Tears Sauvignon Blanc is dry and crisp and perfectly complements any fish or grilled meat dish. For a marriage made in heaven I suggest our “Tartlet de fromage de gruyere et de poireaux” a really rich leek and gruyere tart served with garden leaves.
Ingredients:
4 Discs of Puff Pastry
4 Leeks (white only) sliced into rings
4 Tablespoons Butter
4 Eggs
300ml Cream
Salt, Pepper, and Nutmeg
200g Grated Gruyere cheese
Method:
Line 4 individual tartlet moulds with puff pastry and blind bake with beans or rice until crisp. Sweat the leeks in the butter until soft, cool. Mix the cheese into the leeks and fill into the tartlet moulds. Beat together the cream, eggs and the seasoning with a fork and pour over the leek mixture. Bake immediately in a moderate oven (140C) until the eggs have set (around 15 min). Allow to cool slightly, un-mould the tarts and serve at an ambient temperature with garden leaves and a simple vinaigrette.
Chill the Angels Tears Sauvignon Blanc well and serve alongside the tartlet.
Serves 4
Designed by Peter Tempelhoff – Executive Chef @ Grande Provence
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