WILD MUSHROOM AND GRUYERE TART WITH FRES
Source of Recipe
Epicurious
Recipe Introduction
The base of the tart is purchased puff pastry, which makes this dish � served as an appetizer at Lucques � as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper.
List of Ingredients
Tart
1/2 cup whole-milk ricotta cheese
1 large egg yolk
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1/4 cup cr�me fra�che 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 Gruy�re 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
Recipe
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 cr�me fra�che.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and saut� 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and saut� 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 Gruy�re, then remaining mushrooms and Gruy�re. Bake tart until crust is golden and Gruy�re 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.
Makes 6 to 8 appetizer servings.
|
|