Wild Mushroom and Gruyère Tart with Fresh Herb Salad Recipe | Epicurious
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...
Keywords
- savory pie and tart
- puff pastry
- ricotta
- sour cream
- mushroom
- scallion
- starter
- main
- dinner
- lunch
- nut free
- vegetarian
- weeknight meals
- food processor
- bon appétit
Ingredients
- 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
- 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
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