I’m pairing a peachy and peppery Viognier with a delicious autumnal pumpkin tart.
Love the slightly sweet, spicy and earthy flavours in the wine and this dish.
Start by roasting pumpkin chunks, add to a blender with feta, cream cheese, egg, salt, thyme, nutmeg, black pepper and garlic.
To save time, I’m pouring into a pre-made savoury pastry tart, but for an elevated touch, I’m adding some little pastry leaves for decoration.
Brush the leaves with egg and place in the oven at 180°C fan for around 25 minutes until lightly browned.
And here you have a lovely savoury pumpkin tart and aromatic white giving all those autumn flavours.
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