Wild Mushroom Tart with Gruyère, Herb Salad & Balsamic Reduction
It’s time for the monthly food fight hosted by Mel of Gourmet Fury and Leela of She Simmers. The theme ingredient this month? [drum rolls] ..Mushrooms!! My submission is this simple but sophisticated appetizer that everyone can make at home in a snap. Well, if you use store bought puff pastry that is. If in a moment of folly decide to follow Pierre Herme’s puff pastry recipe be warned that you might get lost in the butter jungle and never, ever be seen again.
This mushroom and gruyère tart will appeal to all of you mushroom amateurs out there. Puff pastry rounds, squares, rectangles or whatever shape makes you happy are 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. What makes this mushroom tart different from the others is the layer of ricotta and gruyère at the bottom that turns into oozy-cheesy goodness when baked. Everybody knows that bubbly cheese is mushroom’s best friend. The little herb salad and the balsamic reduction respectively refresh and accentuate those earthy flavors which round things up quite nicely. So here you go, Mel & Leela. My submission to this month’s Beet & Squash You!
I will keep this post short and sweet today, people. I’m under pressure. On the program this week is a fancy dinner party for 20, a cocktail party for 50, plus the usual rodeo of business lunches and small dinners. I’m also supposed to be planning for next week’s trip to Aspen, order and ship extra equipment, hard to find supplies, menus… etc.
If you haven’t already done so don’t forget to enter the Flat Turtle cookie giveaway. You have until sunday at midnight. And stay tuned for more delicious recipes.
Enjoy!
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Wild Mushrooms Tart with Gruyère, Herb Salad & Balsamic Reduction
- serves 8
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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 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
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To serve:
- Mixed herbs (parsley, tarragon, chervil & chives), cleaned
- Balsamic glaze or aged-balsamic
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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.
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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.
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Tags: Appetizer, Tart, Vegetarian
February 3rd, 2010 at 10:45 pm
Love mushroom and puff pastry. Amazing elegant combination. as usual.
February 3rd, 2010 at 11:02 pm
This looks great. From your instruction it sounds like it’s something that’s very easy to make. Will this work with phyllo dough as well?
February 3rd, 2010 at 11:30 pm
Do you need a very cheap assistant for the party?
I have nothing else to do, lol. Wait till you hear my latest NY escapade – I was chasing closing times and was not able to eat breakfast till 5PM! (Ended up in Chinatown, with 5 dumplings for $1.)
Ahem. Anyway, balsamic + mushrooms is magic. Well, at least I thought it was in my hands, till I saw your tart
I love the unique pattern of the reduction too.
February 3rd, 2010 at 11:34 pm
This is really gorgeous, I am going to try it for my non-Superbowl party this weekend!
February 3rd, 2010 at 11:38 pm
I am such a sucker for anything called a “tart” since the name implies puff pastry and cheese…this looks divine…
February 4th, 2010 at 12:05 am
sigh! I’ve been on such a wild mushroom kick lately… yum, yum, yum!
February 4th, 2010 at 4:36 am
Great combination! Warm cheese and pastry against tart greens.
February 4th, 2010 at 7:00 am
Ah – pretty as a picture, and quite simple if you use the frozen puff pastry!
February 4th, 2010 at 7:00 am
I am so so bookmarking this. Looks so beautiful and dlecious.
February 4th, 2010 at 8:22 am
Clipped and added for a perfect dinner party starter. Thanks.
Steve
http://www.myfavoriteflavours.com
February 4th, 2010 at 9:26 am
You turn mushrooms into something elegant & sophisticated =)
February 4th, 2010 at 9:34 am
The tart looks so flaky with the savory topping! (I thought you made the pastry from scratch, too!)
Anyway, have fun but remember not to overwork yourself! Take care!
February 4th, 2010 at 10:03 am
I adore anything with a hint of balsamic. I need to print this and give a whirl. Can you share those hard-to-find website locations for food items? I am always in search of the unusual utensils.
February 4th, 2010 at 11:16 am
Wow this is beautiful, I love love love mushrooms and with Gruyere? Even better! I would trade you a song of your choice on the piano for one of these tarts
February 4th, 2010 at 11:57 am
Wow, das sieht wunderbar aus, werde ich ausprobieren!
February 4th, 2010 at 12:10 pm
This one REALLY has me wanting to lick my screen….just beautiful!
February 4th, 2010 at 12:47 pm
I love being wowed by you.
February 4th, 2010 at 12:49 pm
YumYum Chef! These tarts look scrumptious! Do you believe me id I tell you that I had mushrooms only with Parmiggiano so far? eheh but, rethinking at it, I might couple them with all the cheeses lol Nice crisp and fresh pics too!
Good luck with your dinners and enjoy Aspen (a bit at least)
February 4th, 2010 at 12:54 pm
SERIOUSLY?! Gorgeous! I love your plating – it’s simple, elegant and showcases the food so perfectly. Ack! Thanks for continuing to be a source of inspiration. That sounds delicious.
February 4th, 2010 at 2:03 pm
Beautiful, S
Not sure what lens you’re using but the green really pops. You’re such a star <3
February 4th, 2010 at 4:16 pm
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February 4th, 2010 at 4:57 pm
Although I’m not sure if I’ll ever make my own puff pastry, I sort of like the idea of being lost in a butter jungle.
This looks so really super delicious.
February 4th, 2010 at 10:19 pm
The greens here are a must…cut down balance the richness of the mushrooms.
Nothing you do is simple, that’s a good thing!
February 4th, 2010 at 11:28 pm
Awesome for someone with not much time on their hands…..beautiful!!!
February 5th, 2010 at 12:14 am
Butter jungles are some of my favorite places to visit. And two cheeses? You did mushrooms right.
February 5th, 2010 at 8:48 am
I’m a sucker for anything puff pastry . Absolutely love this tart and what a beautiful presentation !
February 5th, 2010 at 9:33 am
Delicious! Love this recipe post. So glad to have found this recipe. Thanks!!
February 5th, 2010 at 11:42 pm
Thank you, thank you for this recipe. This looks so pristine. My vegetarian sister who often frowns at my excess use of refined flour and refined sugar will definitely approve of this…
February 6th, 2010 at 1:24 am
What a great tart! I have puff pastry in the fridge and I can’t wait to try this. I love the combination of gruyere and fresh ricotta yum! Still working on my submission I’m a slacker =)
February 6th, 2010 at 6:39 pm
Looks delicious. I’m saving this one until morel season!
February 7th, 2010 at 7:31 am
La présentation est superbe, comme d’habitude! Je ne sais jamais comment présenter les plats salés… Je vais revoir toutes tes archives, histoire de m’inspirer un peu avant mon CAP blanc (mardi soir!!)
February 7th, 2010 at 12:58 pm
puff pastry, mushrooms & gruyere. brilliant. Just brilliant.
February 16th, 2010 at 6:02 pm
-M’sieur, m’sieur!
-Oui petit fenouil?
-Mais j’aime pas l’fromaaaage.
- Et bah tant pis ça en fera plus pour nous. Hop.
May 12th, 2010 at 3:15 pm
Cool Recipe
Me
June 18th, 2010 at 12:34 am
Thank you, thank you for this recipe. This looks so pristine. My vegetarian sister who often frowns at my excess use of refined flour and refined sugar will definitely approve of this…
August 22nd, 2010 at 2:56 pm
Oooooh I want to make this next time the family is in from Monterey. This one looks divine.
September 2nd, 2010 at 1:52 pm
Hello,
Can I make this without adding any egg to the mushrooms. I am not a big fan of ‘eggy’ stuff, but don’t mind it in the puff pastry.
Looks really yummy!
Thanks!
November 30th, 2010 at 4:29 pm
Only good ingredients, mushroom, gruyere and balsamic. Can only be tasty, I’m gonna try for sure!
Thanks for the post
February 13th, 2011 at 9:27 pm
I tried your recipe for a potluck and it was so easy to make and was a hit. My problem was that I didn’t know how much one sheet of puff pastry was so I had leftover toppings because I didn’t thaw enough puff pastry and I wasn’t good at judging how much salt and pepper. Other than weakness of my ow cooking ability, I really enjoyed this dish and will make it again.
June 7th, 2011 at 10:56 pm
This is a serious piece of art! Looks fantastic and I bet it taste great! Yum.
http://www.dressanddish.com