Wild Mushroom and Gruyère Tart with Fresh Herb Salad
Epicurious.com
Epicurious.com
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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

Instructions

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