At Austerity, we favor simplicity and quality above all else - from our Central Coast vineyards, to the meals we pair our wines with. In partnership with @thefeedfeed we traveled the country to celebrate #SimplyElevated, a series of Chef & Winemaker dinners featuring high-quality, simple ingredients paired with our wines.

We invite you to recreate the experience with these hand crafted recipes, from our table to yours.

  • Tomato Galette with White Wine Caramelized Onions

    Tomato Galette

    Tomato Galette with White Wine Caramelized Onions

    Paired with a chilled glass of Austerity Chardonnay

    Recipe by thefeedfeed

    Serves 2-6

    Prep time: 1 hour

    Cook time: 1 hour 


    3-4 medium heirloom tomatoes, sliced ¼ in thick
    5 oz. goat cheese
    ½  tsp. fresh thyme leaves 
    1 Tbsp. melted unsalted butter 
    1 egg, beaten
    Salt and pepper

    For the Dough
    1 stick (cold) unsalted butter
    1 1/3 cups flour
    ¼ tsp salt
    Pinch of sugar
    ¼ cup grated Grana Padano or Parmesan
    1/3 cups ice water (only add as much as needed)

    For the Caramelized Onions
    2 Tbsp. unsalted butter
    1 small (2 cups) white onion, thinly sliced
    ¼ tsp. of sugar
    Salt to taste
    ¼  cup Austerity Chardonnay


    Make the Dough 
    Can be made ahead and refrigerated for a day or two.

    Place butter in the freezer for about 5-8 minutes.

    In a large bowl mix flour, salt, sugar, and cheese. Grate in chilled butter.

    Mix butter into the flour with a pastry cutter (I 100% used my hands and just worked quickly so as not to melt the butter).

    When the mixture begins to clump together, slowly add water. Only add as much as needed to form a ball! Start with ¼ cup and increase as you mix. You don’t want wet, sticky dough.

    On a floured surface shape ball into a disc and wrap tightly with plastic wrap. 

    Refrigerate for an hour before rolling out.

    Meanwhile Make the Onions 
    *Takes about 45 minutes 

    Heat 2 Tbsp. olive oil in a medium saucepan over medium heat.
    Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary.

    After about 20 minutes add sugar and season with a bit of salt.

    Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go for an hour. Just don’t wander away and leave them unattended, they can stick and burn.

    When the onions have acquired that nice deep golden hue, add in the wine and cook for a couple minutes, until the liquid has evaporated.
    Set aside to cool before assembling the galette.

    Assemble the Galette
    Preheat oven to 400° F.

    Slice tomatoes and arrange on a cutting board lined with paper towels. Sprinkle with salt and top with another layer of paper towels. Let sit for at least 20 minutes. This helps to drain the excess moisture from the tomatoes. 

    Lay out a large sheet of parchment paper on your work surface.
    Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape (doesn’t need to be perfect) about 1/8 in. thick.

    Spread goat cheese onto galette. Leave about a 1 ½ to 2 in. border.

    Spread onions out on galette along with thyme.  

    Arrange sliced tomatoes on top of the onions, season with pepper*, and drizzle with butter. *Because we already salted the tomatoes, they shouldn’t need any more at this stage. 

    Fold the edges of the dough over, brush edges with egg wash, and bake for about 45-50 minutes until golden brown.

    Let cool for about 5-10 minutes before serving.

    Serve immediately with white wine and some mixed greens and enjoy!








  • Cast Iron Seafood Paella

    Cast Iron Seafood Paella

    Cast Iron Seafood Paella 

    Paired with Austerity’s 2016 Paso Robles Cabernet Sauvignon

    Recipe by thefeedfeed

    Serves 2-4


    1 Cups Spanish Bomba Rice, 
    8-10 threads Saffron
    2 tablespoons olive oil  
    2-3 cups Lobster Stock
    1 teaspoon salt 
    3 Whole Steamed lobsters
    1 pound Clams, cleaned and scrubbed
    1  Mussels, scrubbed and debearded
    ½ pound  Shrimp, 
    1 Lemon 

    For the stock: 
    Lobster shells & heads 
    5 Plum tomatoes, chopped
    3 large carrots, chopped
    1 handful of tarragon
    2 tablespoons olive oil 
    Salt and Pepper to taste 
    Water to cover

    To make the stock: 
    Place all ingredients in a large, heavy bottomed dutch oven and cover with water - bring to a simmer and cook for one hour, uncovered.  Remove from heat and strain 

    For the Paella: 
    In a large cast iron skillet, heat oil over medium heat and add saffron and saute just until fragrant (about 30 seconds).  Add in the rice and continue to saute  until the rice is golden in color on all sides, about 4-5 minutes.  Add 1 cup of the reserved lobster stock and stir continuously, or until the stock is mostly absorbed by the rice.  Continue to add stock, ½ cup at at time, stirring continuously until the rice is al dente. Stir in salt & reduice heat to low and push the rice down against the bottom of the pan.  Allow to cook 8-10 minutes or until a deep golden crust is formed on the bottom of the rice. 

    While the rice cooks, steam the clams, mussels and shrimp until cooked through. 

    To serve, top the rice with the de-shelled lobster, clams, mussels and shrimp & serve right from the pan. 

    Serve with lemon and parsley on the side.



  • White Wine Mushroom on Garlic Toast

    White Wine Mushroom

    White Wine Mushroom on Garlic Toast 

    Paired with a glass of Austerity Chardonnay

    Recipe by thefeedfeed

    Inspired by ArtherStreetKitchen

    Serves 4 


    extra virgin olive oil 
    2 French shallots, finely sliced
    2 cloves garlic, finely chopped
    500g mixed mushrooms, torn or sliced
    3 sprigs thyme
    1/2 cup dry white wine (I used Austerity Chardonnay)
    2 tbsp salted butter
    ½ lemon
    handful of parsley, leaves picked
    sea salt and black pepper

    4 thickly sliced pieces of sourdough or rustic bread
    1 clove garlic, halved
    Olive oil

    In a large skillet over medium-high heat, add a drizzle of extra virgin olive oil, along with the shallots and garlic. Sizzle for 20 seconds and then add the mushrooms, thyme, a little more olive oil, and season well with 2 big pinches of sea salt and black pepper. Cook for 7-9 mins until softened and caramelized. Add the wine to deglaze the pan, and cook for 2 mins, undisturbed. Turn off the heat, and immediately add the butter and a squeeze of lemon. Taste and season with sea salt and black pepper, if required. 

    Heat a grill pan or skillet on high and when hot, add the sliced bread to the dry pan. Leave to char for 1-2 minutes, and then turn over and char the other side. Remove from pan and immediately rub both sides with garlic. Drizzle over some extra virgin olive oil, and then top with the mushrooms. Scatter with parsley and enjoy with a glass of cold chardonnay. 

  • Heirloom Tomato Ricotta Tart

    Tomato -Ricotta -Tart -5722


    Heirloom Tomato Ricotta Tart

    Paired with a glass of Monterey County Pinot Noir

    Recipe by thefeedfeed

    Serves 4-6 

    • Author: Aysegul Sanford
    • Prep Time: 45 min
    • Cook Time: 45 min
    • Total Time: 1 hour 30 minutes
    • Yield: 8 slices
    • Category: Brunch
    • Method: Baking
    • Cuisine: American


    For The Tart Dough:

    • 3 tablespoons almond flour/meal
    • 1 ¼ cups (155 grams) all-purpose flour, plus more for rolling
    • Pinch of salt
    • ½ cup (155 grams) unsalted butter, cold
    • 2-4 tablespoons ice-cold water

    For The Ricotta Filling:

    • 1 cup (245 grams) fresh ricotta cheese, at room temperature
    • 4 ounces (115 grams) cream cheese, at room temperature
    • ½ cup grated parmesan cheese
    • 1 teaspoon lemon zest
    • 1 teaspoon lemon juice

    For the topping:


    1. To make the tart dough: Combine almond flour, all-purpose flour, and salt in a large bowl. Using your hands, cut the cold butter into flour mixture. Add the cold water, starting with 2 tablespoons, stirring with a wooden spoon and gradually adding as much water as you need to make the dough moist. At this point, you want the dough to stick together easily. Turn it into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes to an hour.
    2. To make the ricotta filling: Using a rubber spatula, combine ricotta, cream cheese, and parmesan in a bowl. Fold in the lemon zest and juice. Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
    3. To assemble the tart: Remove dough from the fridge. If it is too cold, let it sit on the counter for a few minutes. Remove the plastic. Using a rolling pin, roll it into 11-inch circle on a well floured surface. Place the dough into 9-inch tart pan with a removable bottom making sure the dough is evenly distributed throughout the pan. Using your fingers be sure to push the dough in the corners of the pan. Trim the sides. Prick the bottom of the tart all over with a fork. Place it in the freezer for 15 minutes.
    4. Meanwhile, preheat the oven to 400 F degrees (205 C degrees).
    5. Remove the tart pan from the freezer. Place a sheet of parchment paper on top and fill it with dried beans (or pie weights). Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20-25 minutes, until lightly golden brown. Let it cool on a cooling rack for at least 15 minutes before filling.
    6. To make the filling: Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.
    7. To Assemble the Tart: Remove the tart from the pan and place it onto a large dish. Spread the ricotta filling evenly over the top smoothing the top with a spatula (or back of a spoon). Top it with tomato filling, garnish with basil, oregano, and pine nuts (if preferred). As a last touch, sprinkle with some more salt and freshly cracked pepper.
    • 2 cups tomatoes, I used a combination of cherry and heirloom tomatoes
    • 1 tablespoon olive oil
    • ½ teaspoon kosher salt
    • ½ teaspoon black Pepper
    • ¼ cup leaves of fresh basil, loosely packed
    • 2 tablespoons fresh oregano leaves
    • 1 tablespoons Pine nuts (optional)