Wild Mushroom and Gruyere Tart with Fresh Herb Salad Recipe

Name: Wild Mushroom and Gruyere Tart with Fresh Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole-milk ricotta cheese; 1 large egg yolk; 2 teaspoons plus 2 tablespoons extra-virgin olive oil; 1/4 cup creme fraiche 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 Gruyere cheese; 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

Servings: persons

1/2 cup whole-milk ricotta cheese
1 large egg yolk
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1/4 cup creme fraiche 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 Gruyere cheese
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.
2
Add 1 yolk and 2 teaspoons oil and blend.
3
Transfer ricotta mixture to bowl; fold in creme fraiche.
4
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
5
Add mushrooms and saute 7 minutes.
6
Mix in thyme.
7
Season to taste with salt and pepper.
8
Add butter and saute until mushrooms are tender, about 4 minutes longer.
9
Mix in green onions.
10
Preheat oven to 400F.
11
Roll out puff pastry on lightly floured surface to 13x9-inch rectangle.
12
Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through.
13
Brush 1/4-inch dough border with glaze.
14
Transfer dough to ungreased heavy baking sheet.
15
Spread ricotta mixture over dough, inside border.
16
Top with half of mushrooms, half of Gruyere, then remaining mushrooms and Gruyere.
17
Bake tart until crust is golden and Gruyere melts, about 25 minutes.
18
Toss herbs with oil and lemon juice in small bowl.
19
Season with salt and pepper.
20
Cut tart into rectangles.
21
Transfer to plates.
22
Garnish with herb salad.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/2 cup whole-milk ricotta cheese, 1 large egg yolk, 2 teaspoons plus 2 tablespoons extra-virgin olive oil, 1/4 cup creme fraiche or sour cream, and more.

Yes, Wild Mushroom and Gruyere Tart with Fresh Herb Salad falls under the Salads 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.

Wild Mushroom and Gruyere Tart with Fresh Herb Salad

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