Wild Mushroom and Gruyère Tart with Fresh Herb Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 appetizer servings
- 1 tablespoon butter
- 1 large egg yolk
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/2 cup whole-milk ricotta cheese
- 2 teaspoons fresh thyme leaves
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1/4 cup crã¨me fraã®che or sour cream
- Carbohydrate 10 g(3%)
- Cholesterol 77 mg(26%)
- Fat 20 g(31%)
- Fiber 4 g(16%)
- Protein 9 g(18%)
- Saturated Fat 8 g(38%)
- Sodium 141 mg(6%)
- Calories 255
PreparationFor 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 sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté 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 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.
PreparationFor 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 sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté 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 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.
