Ingredients
- 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
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
Description
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...
Epicurious
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