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.


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Votes: 1
Rating: 5
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  • Course Brunch, Savoury Tarte
  • Cuisine French
  • Keyword Vegetarian
Servings Prep Time Cook Time
6 people 15 minutes 25 minutes
Passive Time Total Time
40 minutes
Servings Prep Time Cook Time
6 people 15 minutes 25 minutes
Passive Time Total Time
40 minutes
Degree of Difficulty
Moderately Difficult
  • 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
Servings: people
  1. Gather all ingredients before starting recipe.
  1. Pre heat oven to 400°
  2. Slice mushrooms.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake until crust is golden and cheese melts; about 25 minutes.
  1. 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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