Perfect Pairing: Vegetable Tart & Ruinart Brut
Ruinart Brut is the very first expression of the Ruinart Taste. The cuvée is characterized by its vibrant clear yellow robe with glints of gold, and its notes of well-ripened stone fruits.
A perfect champagne for aperitifs. It may also be served with refined, light starters such as poached oysters or seared scallops, or with a main dish such as sole meunière, or a tender fowl.
It is also excellent with young cheeses, thus pairing perfectly with the vegetable tart recipe by Valérie Radou, chef at Maison Ruinart.
The chef explains: "In order to create the best possible wine pairing, I consult with Maison Ruinart's oenological team. Through creative dialogue we create dishes which harmoniously pair with the Ruinart cuvées."
- Preparation time : 40 minutes
- Resting time: 30 minutes
- Baking time: 45 minutes
INGREDIENTS (Serves 4)
- 210g of flour
- 100g of butter
- 5g of salt
- 75ml of water
- 3 yellow courgettes
- 3 green courgettes
- 4 carrots
- 100g of fresh goat cheese
- 50g of ricotta
- 1 egg
- 3 sprigs thyme
- Salt and pepper to taste
- Olive oil
Mix the flour, salt and butter (cut into small pieces); add the water and mix everything. Let rest in the fridge for 30 minutes.
Wash the vegetables, peel the carrots and make strips with a vegetable peeler. Mix the goat cheese, ricotta and the egg; add the thyme, salt and pepper.
Lower in the pastry dough and mold it to the pie pan. Prick the dough with a fork. Cover with the goat cheese-ricotta mix. Arrange the vegetable strips in a ring form. Glaze with olive oil using a brush. Add salt and pepper to taste. Cook in pre-heated oven for 45 minutes at 160°. Eat warm or cold.
To obtain the ringed layout of the vegetables, roll a slice of courgette, and place it at the center of the tart. Surround with strips of carrots and alternate the vegetables in a pattern in this way until reaching the edge of the pie pan."