Wild Mushroom and Gruyère Tart

Submitted by blucoat

"This recipe is from James Beard award winning chef Suzanne Goin and is served at her wonderful Los Angeles restaurant, Lucque's. The recipe has been modified slightly. This version is with puff pastry, but the recipe also works well with pastry crust or phyllo dough. You can also add some caramelized onions to this recipe."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 8

ingredients

• 1⁄2 cup ricotta cheese, preferably whole milk
• 1 large egg yolk
• 2 teaspoons extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1 1⁄2 lbs assorted fresh wild mushrooms, sliced (such as chanterelle, oyster, or stemmed shiitake)
• 2 teaspoons fresh thyme leaves
• 1 tablespoon butter
• 1 bunch green onion, thinly sliced on diagonal (about 1 1/2 cups)
• 1 sheet frozen puff pastry, thawed (half of 17.3-ounce package)
• 1 large egg yolk, beaten to blend with
• 1 teaspoon water (for glaze)
• 4 ounces thinly sliced gruyere cheese

directions

1. Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
2. 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.
3. 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. Cut into quarters and score the middle of each quarter. (If you have a convection over you can bake it whole.).
4. Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
5. Remove from oven and brush 1/4-inch border with glaze. Transfer pastry to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with Gruyère, then mushrooms. Bake tart until crust is golden and Gruyère melts, about 15 minutes.

Reviews

[Marietta Mary Lou]

I have never reviewed a recipe I haven't made, but this is a sure winner. I have a windfall of pristine chanterelles and this is the most promising of the recipes I intend to make with them. I have done the initial processing (cleaned, sliced, prepared carmelized onions and garlic, added the 'shrooms and sauteed all together). That is the common denominator for each of the recipes. I've made generous packets and now the fun begins, I'll be back with specific comments. Well, the tart has been made and devoured. Delicious! I used a sheet of puff pastry. Scoring it around the edges in particular is a cool trick. It resulted in an elevated edge. In these covid-19 times, I didn't want to dally searching for good gruyere, so I bought readily available shredded Italian Style Blend. The recipe was so easy and fast to put together. It is an elegant tart which received raves all around. I can only imagine how delectable it would be using Gruyere.