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1
Preheat the oven to 400F.
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2
Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet.
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3
Use a paring knife to score a 1/4-inch border around the edge of the pastry.
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4
Make an egg wash by whisking 1 egg yolk with 1/4 teaspoon water, and brush the egg wash along the border.
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5
(You will not need all of the egg wash.) Return the puff pastry to the freezer until youre ready to use it.
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6
If the mushrooms are big, tear them into large bite-sized pieces.
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7
(Not too small, as they will shrink when theyre cooked.)
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8
Heat a large saute pan over high heat for 2 minutes.
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9
Swirl in 2 tablespoons olive oil and wait 1 minute.
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10
Add 1 tablespoon butter, and when it foams, scatter half the mushrooms into the pan.
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11
Season with 1/2 teaspoon salt and a healthy pinch of pepper.
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12
Saute the mushrooms about 5 minutes, stirring occasionally, until they are tender and a little crispy.
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13
(The cooking time will depend on the particular mushrooms you use.)
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14
Transfer the cooked mushrooms to a baking sheet, and repeat with the second half of the mushrooms.
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15
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.
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16
Stir gently 1 to 2 minutes, until the onions are just wilted.
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17
Stir in the onion tops.
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18
Transfer to the baking sheet, and stir to combine with the first batch of mushrooms.
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19
Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor.
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20
Puree until smooth, and remove to a mixing bowl.
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21
Gently fold in the creme fraiche, and season with a healthy pinch of salt and a few grindings of black pepper.
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22
Spread the ricotta mixture on the puff pastry within the scored border.
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23
Place the Gruyere over the ricotta.
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24
Arrange the mushrooms and spring onions on top.
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25
If you arent ready to bake it yet, cover the tart with plastic and chill.
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26
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.
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27
Lift the crust to peek underneath the tart to make sure the crust is really cooked through.
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28
(If you underbake the tart, it will be soggy.)
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29
Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
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30
Let the tart cool a few minutes, and serve it on a cutting board at the table.
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31
Serve the herb salad on the side in a small bowl or scatter it over the tart.
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32
Assemble the tart in the morning, cover, and refrigerate.
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33
Bake just before youre ready to serve.
