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Writer's pictureCharlotte Kristensen

Pumpkin tart and Viognier

I’m pairing a peachy and peppery Viognier with a delicious autumnal pumpkin tart.




pumpkin tart viognier white wine food pairing wine and dine charlotte kristensen


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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