You can really knock your Spring brunch out of the park with this Chevre Tart Recipe along with Pinot Noir Rosemary Butter.

Mother’s Day is a time for wining, dining and celebrating moms everywhere. Whether it’s for Mother’s Day, Easter or another special celebration, make it one to remember by hosting a special brunch get-together for the special people in your life. This post contains affiliate links.

Be sure to check out the rest of our breakfast and brunch recipes, too!

Perfect Sunday Brunch - Spring Vegetable and Chevre Tart Recipe

Offer a gift with meaning

To truly elevate the occasion, serve (or gift) your mom with a deliciously meaningful wine, such as Cambria Benchbreak Chardonnay or Pinot Noir from the famed Santa Maria bench in Santa Barbara County.

Cambria is a family-owned winery that believes in honoring women across the United States and globally.

Each year, the winery gives $100,000 to women making a difference in their communities through their Seeds of Empowerment program.

For more recipes and ideas to enhance your celebrations, visit cambriawines.com.

Spring Vegetable and Chevre Tart Recipe

A special thanks to Courtney O’Dell of Sweet C’s Designs for this fabulous recipe!

Ingredients:

1 package (2 sheets) puff pastry
1 cup chevre, divided
1 large beefsteak tomato, thinly sliced
8 ounces thin green beans
2 beets, thinly sliced
4 mini zucchinis, thinly sliced
1 egg white, beaten until slightly foamy

Directions:

Step 1: Heat oven to 350 F.

Step 2: On well-greased baking sheet, arrange one puff pastry sheet.

Step 3: Crumble chevre across pastry. Lay tomato slices then green beans, zucchini and beets over chevre, leaving a 1-inch border around all edges.

Crumble second half of chevre on top.

Step 4: Lightly wet edges of pastry. Slice four 1-inch strips of second sheet of pastry and lay over edges of bottom sheet.

(Optional: create basket-weave pattern with remaining pastry dough).

Step 5: Brush pastry with egg white and bake until pastry is deep golden brown, about 35 minutes. Serve immediately.

Pinot Noir Rosemary Butter Recipe

A special thanks for Erin Kennedy of My Thirty Spot Blog for this recipe.

Ingredients:

1 cup salted homemade whipped butter (recipe below)
3/4 cup Cambria Benchbreak Pinot Noir
1 tablespoon fresh rosemary

Directions:

Step 1: Fill shallow saucepan with wine and simmer until consistency becomes syrupy (reducing to about 1/8 cup).

Step 2: Let syrup cool completely.

Step 3: Add syrup and rosemary to whipped butter and mix. Serve chilled.

Step 4: Homemade Whipped Butter — 1/2 quart heavy cream + 1/2 teaspoon salt (up to 3/4 teaspoon, to taste

Step 5: In food processor, mix butter until cream turns to consistency of cottage cheese and starts to separate from buttermilk, about 3-5 minutes of constant mixing. Strain butter from buttermilk.

Step 6: Use wooden spoon to knead butter in water (just like dough) to remove all remaining buttermilk.

Drain and repeat until water is clear.

Step 7: Remaining whipped butter is ready to serve or for adding flavoring ingredients.

Spring Vegetable and Chevre Tart Recipe

You can really knock your Spring brunch out of the park with this Chevre Tart Recipe along with Pinot Noir Rosemary Butter.

Ingredients

1 package (2 sheets) puff pastry
1 cup chevre, divided
1 large beefsteak tomato, thinly sliced
8 ounces thin green beans
2 beets, thinly sliced
4 mini zucchinis, thinly sliced
1 egg white, beaten until slightly foamy

Instructions

Heat oven to 350 F.
On well-greased baking sheet, arrange one puff pastry sheet.
Crumble chevre across pastry. Lay tomato slices then green beans, zucchini and beets over chevre, leaving a 1-inch border around all edges. Crumble second half of chevre on top.
Lightly wet edges of pastry. Slice four 1-inch strips of second sheet of pastry and lay over edges of bottom sheet. (Optional: create basket-weave pattern with remaining pastry dough).
Brush pastry with egg white and bake until pastry is deep golden brown, about 35 minutes. Serve immediately.