Wild Mushroom And Gruyere Tart With Fresh Herb Salad

Recipe Ingredients

		Tart
1/2 cup	118ml	Whole-milk ricotta cheese
1 cup	198g / 7oz	Egg yolk (large)
2 teaspoons	10ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
1/4 cup	59ml	Crème fraîche or sour cream
1 1/2 lbs	681g / 24oz	Assorted fresh wild mushrooms - sliced
		= (such as chanterelle, oyster, or
		Stemmed shiitake)
2 teaspoons	10ml	Fresh thyme leaves
1 tablespoon	15ml	Butter
1		Green onions - thinly sliced
		On diagonal - (abt 1 1/2 cups)
1		Sheet frozen puff pastry - thawed
		= (half of 17.3-oz package)
1		Egg yolk - beaten with (large)
1 teaspoon	5ml	Water - for glaze
4 oz	113g	Thinly-sliced Gruyère cheese
		Salad
6 tablespoons	90ml	Fresh Italian parsley leaves
1/3 cup	78ml	Fresh chives in 1/2" pieces
3 tablespoons	45ml	Fresh tarragon leaves
3 tablespoons	45ml	Fresh chervil leaves
2 tablespoons	30ml	Extra-virgin olive oil
2 teaspoons	10ml	Fresh lemon juice

Recipe Instructions

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 crème fraîche.

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and saute 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and saute until mushrooms are tender, about 4 minutes longer. Mix in green onions.

Preheat oven to 400 degrees. Roll out puff pastry on lightly floured surface to 13- by 9-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 Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère 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.

This recipe yields 6 to 8 appetizer servings.

Source:
Bon Appetit, September 2003

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