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WILD MUSHROOM AND GRUYERE TART
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, sliced
2 teaspoons fresh thyme leaves
1 tablespoon butter
1.5 cups green onions, thinly sliced on diagonal
1 sheet frozen puff pastry, thawed
1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
4 ounces thinly sliced Gruyère cheese
Puree ricotta in processor until smooth, about 1 minute, add 1 yolk and 2 teaspoons oil and blend, transfer ricotta mixture to bowl and fold in crème fraîche.
Heat remaining 2 tablespoons oil in a skillet over medium-high heat, add mushrooms and sauté 7 minutes, stir in thyme, season to taste with salt and pepper, add butter and continue to sauté until mushrooms are tender, then mix in green onions.
Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle, score line around entire perimeter of dough 1/4" from edge, cutting halfway through. Brush this border with glaze. Transfer dough to ungreased heavy baking sheet, spread ricotta mixture over dough, inside border, top with half of mushrooms and half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts (about 25 minutes).
Cut tart into rectangles, transfer to plates and garnish with a light salad with herbed vinaigrette. Makes 6 to 8 appetizer servings |
