WILD MUSHROOM AND GRUYèRE TART

Wild Mushroom and Gruyère Tart image

Provided by blucoat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

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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

Steps:

Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
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. Cut into quarters and score the middle of each quarter. (If you have a convection over you can bake it whole.).
Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
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.

Nutrition Facts : Calories 344.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 79.7, Sodium 155.9, Carbohydrate 18.4, Fiber 1.7, Sugar 2.1, Protein 11.8