Sunday Brunch: Mushroom Tart With Herb Salad Recipe

Name: Sunday Brunch: Mushroom Tart With Herb Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen all-butter puff pastry; 2 egg yolks; 1 1/4 pound assorted mushrooms, cleaned and torn into large bite-size pieces; 5 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; Kosher salt; Freshly ground black pepper; 1 1/2 cups sliced young onions, plus 1/4 cup diagonally sliced young onion tops; 1 teaspoon thyme leaves; 1/2 cup whole milk ricotta, drained if wet; 1/4 cup creme fraiche; 1/4 pound Gruyere, thinly sliced or grated; 1/2 cup flat-leaf parsley leaves; 1/4 cup tarragon leaves; 1/4 cup chervil sprigs or marjoram leaves; 1/4 cup 1/2-inch snipped chives; 1/2 lemon

Servings: persons

1 sheet frozen all-butter puff pastry
2 egg yolks
1 1/4 pound assorted mushrooms, cleaned and torn into large bite-size pieces
5 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
1 1/2 cups sliced young onions, plus 1/4 cup diagonally sliced young onion tops
1 teaspoon thyme leaves
1/2 cup whole milk ricotta, drained if wet
1/4 cup creme fraiche
1/4 pound Gruyere, thinly sliced or grated
1/2 cup flat-leaf parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil sprigs or marjoram leaves
1/4 cup 1/2-inch snipped chives
1/2 lemon

1
Heat a large saute pan over high heat for 2 minutes. Swirl in 2 tablespoons of olive oil and wait 1 minute. Add 1 tablespoon butter, and when it foams, scatter half the mushrooms into the pan. Season with 1/2 teaspoon salt and a healthy pinch of pepper. Saute about 5 minutes, stirring occasionally, until the mushrooms are tender and a little crispy. (The cooking time will depend on your particular mushrooms.) Transfer the cooked mushrooms to a baking sheet and repeat with the second half of the mushrooms.
2
When the second batch of mushrooms are just cooked, reduce the heat to low and toss in the spring onions, thyme, and 1/2 teaspoon salt. Stir gently 1 to 2 minutes, until the onions are just wilted. Stir in the onion tops. Transfer to the baking sheet.
3
Put the ricotta, remaining egg yolk, and remaining tablespoon olive oil into the bowl of a food processor. Puree until smooth and remove to a mixing bowl. Fold in the creme fraiche and season with a healthy pinch of salt and a few grindings of pepper.
4
Bake the tart 20 to 25 minutes, rotating the baking sheet after 10 minutes, until the cheese is bubbling and the crust is golden brown. Lift the crust to peek underneath the tart to make sure the crust is really cooked through; if you underbake the tart, it will be soggy.
5
Toss the herbs in a small bowl with salt, pepper, a drizzle of olive oil, and a squeeze of lemon juice. After the tart has cooled for a few minutes, serve it on a cutting board at the table. Serve the herb salad on the side in a small bowl or scatter it over the tart.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 sheet frozen all-butter puff pastry, 2 egg yolks, 1 1/4 pound assorted mushrooms, cleaned and torn into large bite-size pieces, 5 tablespoons extra-virgin olive oil, and more.

Yes, Sunday Brunch: Mushroom Tart With Herb Salad Recipe falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!