Somehow the combination of flavors from the fresh  Herb Salad combined with the Wild Mushroom and Gruyère Tarte is perfect. Creamy and cheesy with a hint of citrus from the salad, it is ideal for an appetizer or a brunch.


Wild Mushroom and Gruyère Tart with Fresh Herb Salad

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Course: Brunch
Cuisine: French
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Degree of Difficulty : Moderately Difficult
Servings: 6 people



  • 1/2 cup ricotta cheese
  • 1 large egg yolk
  • 2 tspn + 2 tablespoons extra virgin olive oil
  • 1/4 cup sour cream
  • 1 1/2 lb assorted mushrooms chanterelle, oyster, stemmed shitake, sliced
  • 2 tspn fresh thyme
  • 1 tbsp unsalted butter
  • 1 bunch green onions (scallions) sliced
  • 1 sheet frozen puff pastry
  • 1 large egg yolk blended with 1 tbspn water
  • 4 oz grated Gruyere cheese


  • 6 tbsp Italian parsley leaves or 1 bunch
  • 1/3 cup 1/2 inch sliced chives
  • 3 tbsp fresh tarragon leaves or 1 bunch
  • 3 tbsp fresh watercress leaves or 1 half bunch
  • 2 tbsp olive oil
  • 2 tspn lemon juice
  • salt & pepper


  • Gather all ingredients before starting recipe.


  • Pre heat oven to 400°
  • Slice mushrooms.
  • Puree ricotta in processor until smooth, add 1 egg yolk and 2 teaspoons oil and blend. Transfer ricotta to a bowl and fold in sour cream.
  • Heat remaining 2 tablespoons of oil in a skillet over medium high heat, add mushrooms and sauté for 6-7 minutes. Mix in thyme and season with salt and pepper. Add butter, mix in green onions and sauté until mushrooms and onions are tender, about 4 minutes.
  • Roll out puff pastry to 13x9 inches. Using a sharp knife, cut 1/4" score line all around the edge of the pastry. Brush the 1/4" border with egg yolk/water wash. Transfer pastry to baking sheet.
  • Spread ricotta mixture over dough inside the border. Top with half of the mushrooms, half of the Gruyère, then repeat with the balance, ending with Gruyère.
  • Bake until crust is golden and cheese melts; about 25 minutes.


  • Combine salad leaves in a bowl, when ready to serve, season with salt and ground pepper and drizzle with olive oil and lemon juice; serve immediately with a slice of the mushroom tarte.

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