Best Wild Mushroom And Gruyère Tart Recipes

Wild Mushroom and Gruyère Tart with Fresh Herb Salad image

Provided by Suzanne Goin

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 19

Tart
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
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

Steps:

For tart:
Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 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.
Preheat oven to 400°F. 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. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
Meanwhile, prepare salad:
Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

Wild Mushroom and Gruyère Tart image

Provided by blucoat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 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.
Preheat oven to 400°F 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.).
Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
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 Gruyère, then mushrooms. Bake tart until crust is golden and Gruyère melts, about 15 minutes.

Nutrition Facts : Calories 344.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 79.7, Sodium 155.9, Carbohydrate 18.4, Fiber 1.7, Sugar 2.1, Protein 11.8