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.
|Degree of Difficulty|
- 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 tbspn 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 tbspn Italian parsley leaves or 1 bunch
- 1/3 cup 1/2 inch sliced chives
- 3 tbspn fresh tarragon leaves or 1 bunch
- 3 tbspn fresh watercress leaves or 1 half bunch
- 2 tbspn 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.