Wild Mushroom And Gruyere Tart by https://www.epicurious.com/recipes/food/views/wild-mushroom-and-gruyere-tart-with-fresh-herb-salad-108548

  • 1/2 cup whole-milk ricotta cheese
  • 1 large egg yolk
  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup crème fraîche or sour cream
  • 1 1/2 pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon butter
  • 1 bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
  • 4 ounces thinly sliced Gruyère cheese

Optional Herb Salad:
  • 6 tablespoons fresh Italian parsley leaves
  • 1/3 cup 1/2-inch pieces fresh chives
  • 3 tablespoons fresh tarragon leaves
  • 3 tablespoons fresh chervil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  1. Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons of oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
  2. Heat the remaining 2 tablespoons of oil in a heavy large skillet over medium-high heat. Add mushrooms and sauté for 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.
  3. Preheat oven to 400°F. Roll out puff pastry on a lightly floured surface to a 13x9-inch rectangle. Using a sharp knife and starting 1/4 inch in from the edge, cut scoreline around the entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to an ungreased heavy baking sheet. Spread ricotta mixture over dough, inside the border. Top with half of the mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts about 25 minutes.
  4. Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

Optional Herb Salad:
  • Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.

Other Info (pictures, nutrition, etc)
Topic revision: r1 - 2021/02/06, LorettaMach
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