Wild Mushrooms Tarts With Gruyère, Herb Salad & Balsamic Glaze
From luisascatering 11 years ago
- n/a to make
- Serves 8
This tart will appeal to all of you mushroom & cheese lovers out there. Pâte brisée pastry topped with a mixture of fresh ricotta, thyme, gruyère, and wild mushrooms. You can pretty much use any variety of mushrooms you like, just sauteed them until tender, chewy but still a little crisp. Read more The herb salad and the balsamic nicely cut the richness of the tart. This was a huge hit at the birthday party I catered last night See less
Ingredients
- double recipe of: http://www.simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/ shopping list
- ~ shopping list
- Filling: shopping list
- 1 1/2 pounds wild mushrooms, cleaned shopping list
- 3 tablespoons olive oil shopping list
- 1 clove garlic, chopped shopping list
- 1 teaspoon fresh thyme leaves, chopped shopping list
- 3/4 cup fresh whole milk ricotta shopping list
- 2 tablespoons crème fraîche shopping list
- 2 large organic egg yolks shopping list
- 1/2 pound Gruyère, grated (I used emmentaler swiss) shopping list
- 1/4 cup freshly grated parmigino-reggiano shopping list
- 1 bunch scallions, chopped shopping list
- salt and pepper, to taste shopping list
- ~ shopping list
- To serve: shopping list
- organic baby lettuce mix shopping list
- herbs (such as parsley, tarragon, dill, chervil & chives), cleaned shopping list
- fresh lemon juice, evoo shopping list
- Balsamic glaze or aged-balsamic reduction shopping list
How to make it
- Preheat the oven to 400′F.
- Roll the pastry to 1/8 inch thickness on a floured surface. Cut out shapes or make a large rectangular tart. Place on a parchment lined baking tray. Keep chilled until ready to use.
- Tear the mushrooms/slice 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 thyme and saute until the mushrooms are tender and a little crispy. Season with salt and pepper. Reserve.
- Mix the ricotta and the creme fraîche with egg yolks. Season with salt and pepper. Spread the ricotta mixture on the pastry leaving a half an inch border. Sprinkle cheeses 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 with greens in a 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 on top and finish with the salad.
People Who Like This Dish 4
- marlaknight Nowhere, Us
- Cherrill Pizarra, Spain
- clbacon Birmingham, AL
- mommyluvs2cook Santa Fe, TX
- luisascatering Burlingame, CA
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