Tomato Boursin Pie
The perfect tomato girl summer appy that’s both fresh and rich and the perfect snack to complement a lightly chilled Barbera! Barbera is a naturally high acid red grape variety that originates from Piedmont, Italy. It’s most often bright and juicy with both red and black fruit flavours and some unique herbal and peppery notes. This wine style is most often medium-bodied, with a lightness to it from the higher acid and lower tannins combined with a richness from the often higher alcohol. This pairing works on so many fronts:
Matching flavours with the fresh herbs and black pepper
Matching acidity from the wine and the tomatoes
Contrasting textures: A good palate cleanse with the contrast between the creamy cheese base and the tart wine.
Matching weight/complexity: Both straddle the line between rich and fresh, and neither overpowers the other!
Wine Recommendations
Tomato Boursin Pie
Ingredients
Instructions
- Preheat oven to recommended temperature on pie crust package and pre-bake pie crust as per package directions. Set aside and reduce oven temperature to 350 F.
- Slice tomatoes and add to a small bowl with olive oil and sea salt. Toss to coat and set aside for approximately 10 minutes to help drain some of the liquid from the tomatoes.
- In a medium mixing bowl, combine Boursin, Ricotta, fresh basil, garlic, and Mozzarella.
- Spoon ricotta mixture into the pre-baked pie crust and spread to create an even layer, followed by a layer of sliced tomatoes in a circular pattern, leaving the juices behind in the bowl. Top with grated Parmesan and black pepper.
- Bake at 350 F for 15-20 minutes. Remove from the oven and allow to cool/set for 10 minutes before slicing.
- Finish with a drizzle of balsamic glaze, garnish with fresh basil and serve with a lightly chilled Barbera!
