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Semi-Homemade Collards, Prosciutto & Gruyere Tart

A couple of weeks ago, my husband and I took an afternoon wine tasting in the Livermore Valley. I had no idea there was such a cute little wine region 30 minutes from our home (I mean, it hasn’t escaped me that Napa Valley is only 45 mins away, but there are no bridges between Walnut Creek and Livermore!). We visited Wente Vineyards and were VERY impressed by the huge crowd but seriously underwhelmed by ALL of the wines we tried. So much so that we actually paid the tasting fee and left without buying anything. That was a first for us.

Disappointed, we headed home. But then as we headed down the road, we noticed Page Mill Vineyards. I knew this label from a LONG time ago when a client (of mine at Sacramento’s Nordstrom Men’s Shoe Department) had given me a bottle of Page Mill wine as a Christmas gift. I can’t remember the guy but the wine was really good. Long story short, we tasted and we joined the wine club.

They mentioned their BYOB Sunday (3rd Sunday of each month) which is an event where customers bring their own bottles to be filled with Page Mill’s pick…they bottle it, cork it and put a cute BYOB label on it! (The cost is $8.99 per bottle.) So we went back on Sunday to give it a try.

I am not yet prepared to comment on the BYOB wine, although we tasted some on Sunday and it seemed very drinkable. I’m thinking “Wednesday Wine.” You know what I’m talking about…

While we were there, we picked up our Spring wine club wine. We haven’t opened either of the bottles yet, but as I unpacked the wine, a recipe fell out of the package. It was for an Asparagus-Gruyere tart made on a grocery store puffed pastry crust. 

Now if you know me, you know that I HATE asparagus. It’s not because I don’t like the way it tastes because I actually really like that. I can’t eat asparagus because of what it does to my insides. Since you already know tons more details about my bladder than anyone should ever have shared on the internet, I’ll say it. I hate that asparagus makes urine smell like rotten asparagus. Ew. Double ew.

But the recipe got me thinking. And I do like gruyere.

And my husband really likes gruyere.

Tonight I felt like making something yummy without an uber-ton of effort. Here’s what I came up with…Collard, Prosciutto & Gruyere Tart.

Image

2 tablespoons EVOO
1 yellow onion
1 cup frozen or wilted fresh collards
2 slices prosciutto
6-7 eggs
2 cups shredded gruyere 
1 package grocery-store crescent rolls

Preheat oven to 375. 
Form tart crust in tart pan (I used my 9″ removable bottom tart pan).
Defrost collards in microwave.
Beat eggs, half of the cheese and the defrosted cooled collards.
Pour egg mixture into the prepared crust.
Cover mixture with remaining cheese and distribute the ripped-up prosciutto evenly over the top (feel free to use more if you prefer – I just couldn’t find room for it!).
Place on baking sheet and bake for 35-45 minutes until the cheese is golden and the egg is thoroughly cooked.

(In addition to Page Mill Winery, I’d like to credit The Kitchn, whom I found via my Yummly phone app for this recipe. Check out their version by clicking here.)

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