Wild Mushrooms Tart with Gruyère, Herb Salad & Balsamic Reduction

• serves 8

  • Wild mushroom tart with gruyère:

  • 1 sheet frozen all-butter puff pastry
  • 2 large egg yolks
  • 1 1/2 pounds wild mushrooms, cleaned
  • 3 tablespoons LunaOlivo Garlic Mushroom Olive Oil
  • 1 clove garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3/4 cup fresh ricotta
  • 2 tablespoons creme fraiche
  • 1/2 pound Gruyère, sliced
  • 1 bunch scallions, chopped
  • salt and pepper, to taste

  • To serve:

  • Mixed herbs (parsley, tarragon, chervil & chives), cleaned
  • LunaOlivo Modena Balsamic

  • For the wild mushroom tart:

  • Preheat the oven to 400′F.
  • Roll the puff pastry to 1/8 inch thickness on a floured surface. Cut out shapes or make a large rectangular tart. Place on a baking tray. Prick the dough with a fork. Mix an egg yolk  with 1 teaspoon water and brush the edges using a pastry brush. Return to the freezer until ready to use.
  • Tear the mushrooms into pieces. Heat the olive oil in a large saute pan and add the mushrooms (you can do this in batches). Add the garlic, scallions and half the thyme and sautee until the mushrooms are tender and a little crispy. Season with salt and pepper. Reserve.
  • Mix the ricotta and the creme fraiche with the egg yolk. Season with salt and pepper.
  • Spread the ricotta mixture on the puff pastry leaving a half an inch border. Arrange slices of gruyère on top and then the mushrooms.
  • Bake for 25 minutes. Or until bubbly in the center with a golden crust around the edges.

  • To serve:

  • Mix the herbs in a small bowl and toss with a squeeze of lemon and a touch of olive oil. Season with salt and pepper.
  • Cut the tart into pieces (if you’re making a large one). Drizzle the balsamic reduction on the plate, place the wild mushroom tarts with gruyere on top and finish with the little herb salad.