Charred Leeks & Sun Dried Tomato Tart, Melted Gruyere, Shaved Asparagus & Frisée Salad, Fried Quail Egg 

 
Charred Leeks
red blend

Pair With

Nº 4

red blend

 

FLAVOR PROFILE 

earthy, sweet, bitter, acidic, creamy

TIME TO EXECUTE 

1 ½ hours

INGREDIENTS

2 8x8 inch pieces of puff pastry

½ Tbsp. rosemary (minced)

½ Tbsp. sage (minced)

1 egg (for egg wash)

4 ea. sun dried tomatoes (halved)

2 ea. leeks (caramelized)

1 ½ cup gruyere (grated)

4 ea. asparagus (shaved using a peeler)

1 ea. frisée (chopped)

½ lemon (juiced)

1 Tbsp. white balsamic

2 Tbsp. olive oil

2 ea. quail egg

 

DIRECTIONS

For the Tart: defrost puff pastry & dock with a fork, leaving a quarter inch around the edge. Place back in refrigerator, once chilled brush tart with egg wash & season with salt, pepper & both herbs. Pre bake tart at 400 degrees for about 10 mins. Take out of oven & place distribute the cheese on each tart. Top with caramelized leeks & sun dried tomato. Place back in oven & cook until cheese is nicely melted & pastry is nicely browned.

For the Shaved Asparagus & Frisee Salad: combine asparagus & frisée. Add lemon, vinegar, & oil. Mix together & season with salt & pepper

For the Quial Egg: heat up a nonstick sauté pan, until hot. Add egg & cook for about 30 seconds turn off heat & season with salt & pepper.

To plate: place tart in middle of plate. Toss salad and place on top of tart. Top everything with the fried quail egg & serve.