Wild Mushroom And Gruyère Tart Recipe

Name: Wild Mushroom And Gruyère Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ricotta cheese, preferably whole milk; 1 large egg yolk; 2 teaspoons extra virgin olive oil; 2 tablespoons extra virgin olive oil; 1 1/2 lbs assorted fresh wild mushrooms, sliced (such as chanterelle, oyster, or stemmed shiitake); 2 teaspoons fresh thyme leaves; 1 tablespoon butter; 1 bunch green onion, thinly sliced on diagonal (about 1 1/2 cups); 1 sheet frozen puff pastry, thawed (half of 17.3-ounce package); 1 large egg yolk, beaten to blend with; 1 teaspoon water (for glaze); 4 ounces thinly sliced gruyere cheese

Servings: persons

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

1
Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
2
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and saute 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and saute until mushrooms are tender, about 4 minutes longer. Mix in green onions.
3
Preheat oven to 400u00b0F Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Cut into quarters and score the middle of each quarter. (If you have a convection over you can bake it whole.).
4
Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
5
Remove from oven and brush 1/4-inch border with glaze. Transfer pastry to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with Gruyere, then mushrooms. Bake tart until crust is golden and Gruyere melts, about 15 minutes.

368

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup ricotta cheese, preferably whole milk, 1 large egg yolk, 2 teaspoons extra virgin olive oil, 2 tablespoons extra virgin olive oil, and more.

Yes, Wild Mushroom And Gruyère Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Mushroom And Gruyère Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions