Last week I reviewed the cheap as chips Vieille Fontaine Vin de Pays du Comté Tolosan, 2010, suitable for mass dinner parties, barbeques and summer drinking.
Imagine my delight then, when I discovered its white counterpart, La Vieille Fontaine White, Vin de Pays de Gers available by the bottle for just £3.49 at Tesco!
This wine was fresh and crisp, easy on the palate and went nicely with the cheese and spring onion tart I had made for dinner (see below; adapted from a Tesco recipe).
While the glass I had after dinner was slightly disappointing given that the flavours had deteriorated somewhat, with the citrus flavours becoming a little acidic and bland, if you just fancy a week night glass of wine with dinner, you can’t really go wrong for less than £1 a glass!
Cheese and spring onion tart
Ingredients (serves 4-6)200g shortcrust pastry (or make your own in a food processor with 125g flour, 55g butter and 3tbsp cold water)
1tbsp olive oil
1 or 2 bunches spring onions sliced into 1in pieces (you can substitute some of the spring onion for finely chopped celery)
200g crème fraiche
1tsp Dijon (or wholegrain) mustard
3 large eggs, beaten
1 tsp dried oregano
Salt and black pepper
150g cheddar, grated
Cherry tomatoes and a green salad to serve
1. Roll out the pastry on a lightly floured surface and line an 8in round x 1in deep fluted flan tin. Trim the edges and prick the base with a fork
2. Chill the base for 10 minutes in the fridge
3. Preheat the oven to 200˚c (180˚c for a fan oven)
4. Line the pastry with foil, fill with baking beans (or dried haricot beans), place on a baking sheet and bake for 20 minutes.
5. Remove the foil and beans and bake for a further 5 minutes
6. Heat the olive oil in a frying pan and stir fry the spring onion/ celery for 3 minutes
7. Blend the mustard and crème fraiche together, and gradually mix in the eggs
8. Stir in the milk and season with salt, pepper and oregano
9. Tip the spring onions/ celery and nearly all of the cheese into the pastry case
10. Pour in the egg mixture and scatter the remaining cheese over the top
11. Lower the oven to 190˚c (or 170˚c) and bake the tart for 30 minutes
12. Remove and leave to sit for 10 minutes
13. Meanwhile place the tomatoes on a baking tray with oil and salt and pepper, and roast for 10 minutes
14. Serve a generous wedge of the tart with a green salad and the roasted tomatoes