Wild Mushroom and Gruy ;re Tart with Fresh Herb Salad

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

    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...

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