Appetizers
Wild Boar Torta with Fines Herbes
Trione Winery
8920 Oakfield Lane
Windsor, CA 95492
trionewinery.com
- RECIPE YEAR: 2016
- RECIPE BY: Tim Vallery & Patrick Tafoya, Peloton Catering
- YIELD: Serves 6
- PAIRS WELL WITH: Trione Chardonnay
This savory torta is made with farm eggs and fresh seasonal ingredients, plus wild boar sausage. Serve with toasted brioche, crème fraîche and a glass of Trione Chardonnay, of course!
Ingredients:
- 1/2 pound fingerling potatoes
- 3 tablespoons olive oil
- Kosher salt and freshly ground pepper, to taste
- 1/2 pound wild boar sausage, diced
- 1/2 yellow onion, diced
- 1 teaspoon minced garlic
- 6 farm eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh chervil
- 1 teaspoon finely chopped fresh tarragon
- 1/2 cup shredded dry jack cheese
- Toasted brioche for serving
- Crème fraîche for serving
Directions:
Preheat the oven to 375°F. In a bowl, toss together the potatoes and 1 tablespoon of the olive oil, and season with salt and pepper. Spread out on a baking sheet and roast until tender. Refrigerate the potatoes, then cut into 1/4-inch rounds and set aside. Keep the oven set at 375°F. Heat a heavy sauté pan over medium-high heat. Pour in 1 tablespoon of the olive oil, add the sausage and cook, stirring occasionally, until the sausage is fully cooked. Transfer to a bowl and set aside. Immediately add the remaining 1 tablespoon olive oil and the onion to the pan and cook, stirring occasionally, until translucent. Add the garlic and cook, stirring occasionally, for 2 minutes. Add the sausage to the pan and remove from the heat. In a medium bowl, whisk together the eggs, milk and cream until well combined. Add the potatoes and the sausage-onion mixture and stir to combine. Fold in the parsley, chives, chervil and tarragon, and season with salt and pepper. Line an 8-by-8-by-2-inch baking dish with parchment paper, making sure that the parchment lines the sides of the pan by at least 1 inch. Spray the parchment well with nonstick cooking spray. Pour the egg mixture into the prepared baking dish, distributing the filling evenly. Sprinkle the cheese on top. Bake until the center of the torta is fully set, about 30 minutes, checking every 10 minutes for doneness. Let the torta rest for 10 minutes before serving. Serve the torta with toasted brioche and crème fraiche.
