Perfect Pairings: L'Antica Quercia, Prosecco Brut, NV, Treviso Italy, 2715633

Black Olive and Gorgonzola Tartlettes

15 calamata olives, pitted and diced
15 grape tomatoes, diced
4 ounces of Gorgonzola cheese, crumbled
1/2 cup fresh parsley, chopped
4 large eggs
1/3 cup heavy cream
Sea salt
Freshly ground pepper
1 package of frozen pie crust, defrosted

Preheat the oven to 375 degrees.

1. Spray small tartlette molds on mini-muffin pan with Olive Oil. Unfold the prepared pastry dough and break off enough to roll into a 1 inch in diameter ball. Gently press the dough into 24 of the molds and place on a cookie sheet.

2. In a medium bowl, toss the black olives, tomatoes, cheese and parsley.

3. In another bowl whisk the eggs and cream and add salt and pepper to taste.

4. Fill each mold with 1 teaspoon of olive mixture and then top each with 2 teaspoons of the egg mixture.

5. Bake until filling is set, about 25-30 minutes.

6. Allow to cool and then gently remove tarts from the molds. You may need to run a toothpick around the edge to separate the crust from the mold.

If made earlier, the tarts can be heated slightly in the oven to warm before serving.







					Black Olive and Gorgonzola Tartlettes 15 calamata olives, pitted and diced 15 grape tomatoes, diced 4 ounces of Gorgonzola cheese, crumbled 1/2 cup fresh parsley, chopped 4 large eggs 1/3 cup heavy cream Sea salt Freshly ground pepper 1 package of frozen pie crust, defrosted Preheat the oven to 375 degrees. 1. Spray small tartlette molds on mini-muffin pan with Olive Oil. Unfold the prepared pastry dough and break off enough to roll into a 1 inch in diameter ball. Gently press the dough into 24 of the molds and place on a cookie sheet. 2. In a medium bowl, toss the black olives, tomatoes, cheese and parsley. 3. In another bowl whisk the eggs and cream and add salt and pepper to taste. 4. Fill each mold with 1 teaspoon of olive mixture and then top each with 2 teaspoons of the egg mixture. 5. Bake until filling is set, about 25-30 minutes. 6. Allow to cool and then gently remove tarts from the molds. You may need to run a toothpick around the edge to separate the crust from the mold. If made earlier, the tarts can be heated slightly in the oven to warm before serving.



	L'Antica Quercia • Prosecco Brut DOC • NV • Treviso Italy • 2715633 Grape: Prosecco appearance - bright, clear color : pale, nearly colorless aroma - subtle flavors (smell + taste) sweetness - dry acidity - tart oak - fruit - limes, lemons earth - mineral body - light alcohol - 11.5% tannins - none				additional notes - 1. Serve cold. A Prosecco's refreshing character is based on acidity. Acidic wines lose their edge as they warm and become flat and uninteresting. So keep the bottle refrigerated. 2. Not a lot of aroma on this wine. But you will notice an initial mineral, steely kind of character. Very clean smell. The earthy, mineral characteristics slightly outweigh the fruity, citrus notes. 3. A prosecco should cleanse and leave little to no taste in your mouth. As you sip L'Antica Quercia Treviso your mouth should feel refreshed and start to water. This is why most Proseccos are so great with food. 4. Serve L'Antica Quercia Treviso at the beginning of the meal with light appetizers. It can handle almost any dish from salty to savory.