Wild Mushroom And Gruyere Tart With Fresh Herb Salad

Wild Mushroom And Gruyere Tart With Fresh Herb Salad
Wild Mushroom And Gruyere Tart With Fresh Herb Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • TART:

  • 1/2

    cup whole-milk ricotta cheese

  • 1

    large egg yolk

  • 2

    teaspoons extra-virgin olive oil plus

  • 2

    tablespoons extra-virgin olive oil

  • 1/4

    cup crème fraîche or sour cream

  • 1 1/2

    pounds assorted fresh wild mushrooms sliced (such as chanterelle, oyster, or stemmed shiitake)

  • 2

    teaspoons fresh thyme leaves

  • 1

    tablespoon butter

  • 1

    bunch green onions thinly sliced

  • on diagonal - (abt 1 1/2 cups)

  • 1

    sheet frozen puff pastry thawed (half of 17.3-oz package)

  • 1

    large egg yolk beaten with

  • 1

    teaspoon water for glaze

  • 4

    ounces thinly-sliced Gruyère cheese

  • SALAD:

  • 6

    tablespoons fresh Italian parsley leaves

  • 1/3

    cup fresh chives in 1/2" pieces

  • 3

    tablespoons fresh tarragon leaves

  • 3

    tablespoons fresh chervil leaves

  • 2

    tablespoons extra-virgin olive oil

  • 2

    teaspoons fresh lemon juice

Directions

For Tart: Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions. Preheat oven to 400 degrees. Roll out puff pastry on lightly floured surface to 13- by 9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes. Meanwhile, prepare Salad: Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper. Cut tart into rectangles. Transfer to plates. Garnish with herb salad. This recipe yields 6 to 8 appetizer servings.

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