Aligoté & Goats Cheese Tart

We love the Domaine Duvert Macon-Prissé, so when their Bourgogne Aligoté became available we made sure to take a good whack of cases.

Aligoté has been grown in Burgundy for centuries, but it's spent most of that time playing second fiddle to Chardonnay. As Burgundy became more famous, growers naturally gave the best vineyard sites to Chardonnay and Pinot Noir, leaving Aligoté with a reputation as the region's lesser white grape.

For a long time, it was best known for being mixed with crème de cassis to make a Kir, a classic aperitif (Kir Royal anyone?). That did wonders for Kir, but not much for Aligoté's reputation.

Over the last couple of decades though, things have started to change. More growers have begun paying proper attention to old Aligoté vineyards and making wines that show what the grape can really do.

Today, plenty of Burgundy's best producers make an Aligoté along with their Chardonnay, and the grape has developed something of a cult following amongst wine drinkers looking for something a little different from the area.

So here it is, a little recipe that's very easy going with major rewards.

What You'll Need

Butter
Puff Pastry (no one makes their own, just buy it)
Leek
Asparagus
Goat's Cheese
Fresh Thyme
Dijon Mustard (or whole grain)
Liqueur de Peche de Vigne de Bourgogne
Fancy Olive Oil
Lemon

Slice up some leek and asparagus into slices.

Throw the leek into a pot with butter and fresh thyme and cook until it starts to soften.

Take the thyme out with a fork and add some Dijon mustard, salt and pepper, mix that through and cook for a minute.

Then pop your asparagus in and cook until it softens and add a squeeze of lemon and a shot of Liqueur de Peche de Vigne de Bourgogne.

Once that's looking a little saucy take it off the heat.

Cut your puff pastry into squares big enough to just poke out the cupcake tray.

Put the leek and asparagus into the bottom of the pastry and top with goats cheese.

Cook for 20-25 minutes and once it's done top with fancy olive oil, chive and lemon zest.

Best served slightly warm by the Water of Leith with the Aligoté tucked into a wicker wine basket. A side of potato salad if you need a bit more sustenance.

Why It Worked

The tart has plenty of richness from the goat's cheese and butter, but the asparagus and leek keep things fresh. Aligoté's naturally high acidity cuts through the richness while matching the green, spring-like character of the vegetables.

The wine also has a little more texture than people often expect from Aligoté, which helps it stand up to the pastry without overwhelming the dish.

Domaine Duvert Bourgogne Aligoté Clos Barry

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Jean-Baptiste Joannet, Liqueur de Peche de Vigne

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