Last weekend we had few friends over for dinner and I’m sharing the menu below. Most of the dishes we serve at dinner parties are really simple wine food – Mike did the grilling (wild-caught salmon and also filet mignon, not pictured) for the main dishes and I did the apps and sides. I like things I can make ahead (like the caprese). Another one of my tips if you can’t make the full dish ahead is to prep as much as you can prior – for example, for the arugula salad, I toast the pine nuts ahead, grate the cheese, and zest the lemon and keep everything covered and fresh until time to assemble.
But trust me, you need this super-delicious roasted cauliflower recipe in your life! 😉🙌🏻
Flaky Mushroom & Gruyère Tarts
Flaky Mushroom and Gruyère Tart
- 1 sheet puff pastry, thawed
- 4 tbsp. olive oil
- 1 ½ cup various mushrooms (button, cremini, shiitake, oyster, etc) sliced
- 1 shallot, sliced
- ¼ cup dry white wine
- 1 cup Gruyère, grated
- 1 tsp. Dijon mustard
- 1 tsp. white wine vinegar
- Kosher salt, to taste
- Black pepper, to taste
Mixed Green Side Salad
- 6 cups mixed greens
- 2 radishes, thinly sliced
- 1 tbsp. chopped fresh chives
Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ tsp. salt and ¼ tsp. pepper, or to taste. Cook, tossing occasionally, until the mushrooms are brown and tender, 4-5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20-25 minutes.
In a large bowl, whisk together the mustard, vinegar, the remaining 2 tbsp. of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle everything with the chives.
Here’s our full dinner menu:
I always pick up dessert from a local bakery, because who has the time?! Last but not least 100% don’t forget the dessert wine!
Here was our full wine menu:
xx — BB