Monday, 21 February 2011

Swiss Wine Tart

I've had this recipe for Swiss Wine Tart bookmarked for more than 2 years now. I finally decided that enough was enough, and I had to perform this piece of alchemy that involves pouring a glass of wine into a pastry case.

The method was straightforward enough, although if I had thought about it I would have had the pastry case on the oven tray in the oven before I started pouring in the wine.

But the result? A resounding "meh". It was partly, I think that looking at a tart like that I expect to taste lemon, and then not getting lemon was disappointing. It was probably also the light-bodied sauvignon blanc that I used. It would probably have been better with something quite dry and full-flavoured.

No matter. My curiosity has been satisfied. I have made it and I don't need to make it again.

12 comments:

Choclette said...

Certainly sounds like an interesting concept, but given your ringing endorsement, don't feel I need to try it myself ;-)

kat said...

Too bad because it sounds like an interesting idea. I wonder how it would work with a really fruity, sweet wine wine like a reisling.

Foodycat said...

Choclette - yeah, I took one for the team!

Kat - I think a red wine or a port would be better. SOmething really gutsy.

Deb in Hawaii said...

Bummer--because it seems like such a unique concept. Ah, well... ;-)

grace said...

ah, the resounding 'meh.' i encounter that sensation more often than i'd like. on the upside, it's one heck of a looker! :)

Foodycat said...

Deb - I know! You can see why I was intrigued!

Grace - it really does happen too often. So many great foods, why are there so many meh recipes?

Dharm said...

Sounds interesting but after I checked the recipe I can see how you were disappointed. Definitely not something I will try here especially with how expensive wine is and the high chance that The Lovely Wife will say 'meh' too!!

Barbara said...

Well, I read through the recipe and, like you, found it fascinating. How disappointing you didn't like it. Wonder if there's some way to alter it to work out better. Such an unusual idea.

girlichef said...

Wow, it does sound like one of those things that would haunt ya til ya try it. I still wouldn't mind giving it a go. And can I just tell you how much I love the term "pastry case". If I remember, I'll say that from now on. =)

Foodycat said...

Dharm - I definitely wouldn't use an expensive bottle!

Barbara - maybe a little lemon zest? Lemon is never bad!

Heather - what do you normally say instead of pastry case?!

hungryandfrozen said...

I hate it when a recipe has really compelling instructions but doesn't deliver an exciting end result. Looks pretty though :)

SharronHadick said...

I had a swiss wine tart 40 years ago made with puff pastry, Riesling, sugar and cinnamon. I found while searching yet again for the recipe.

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