WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD
Provided by Suzanne Goin
Categories Mushroom Onion Appetizer Bake Sauté Dinner Lunch Ricotta Fall Tarragon Chive Sour Cream Parsley Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 19
Steps:
- For tart:
- Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
- 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. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
- Meanwhile, prepare salad:
- Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
- Cut tart into rectangles. Transfer to plates. Garnish with herb salad.
MUSHROOM-GRUYERE TART
The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9 1/2-inch tart
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
- In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)
WILD MUSHROOM AND GRUYèRE TART
This recipe is from James Beard award winning chef Suzanne Goin and is served at her wonderful Los Angeles restaurant, Lucque's. The recipe has been modified slightly. This version is with puff pastry, but the recipe also works well with pastry crust or phyllo dough. You can also add some caramelized onions to this recipe.
Provided by blucoat
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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
MUSHROOM AND GRUYERE TARTS
Make and share this Mushroom and Gruyere Tarts recipe from Food.com.
Provided by jlw19803
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F Unfold the pastries and cut each one into 4 squares. Place them on a baking sheet. Using a plastic fork prick the dough all over to avoid puffing.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the mushrooms and shallots and season with 1 tsp salt and 1/2 tsp pepper. Cook, tossing occasionally until the mushrooms are browned and tender, 4-5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
- Dividing evenly, sprinkle the pastry squares with half of the cheese, leaving a 1/2 inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20-30 minutes.
Nutrition Facts : Calories 544.2, Fat 39.6, SaturatedFat 12.3, Cholesterol 31.4, Sodium 253.2, Carbohydrate 30.9, Fiber 1.5, Sugar 1.8, Protein 14.9
MUSHROOM TART WITH SPINACH AND GRUYERE
Make and share this Mushroom Tart With Spinach and Gruyere recipe from Food.com.
Provided by CarBroker
Categories Savory Pies
Time 35m
Yield 1 Tart, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 100°C.
- In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs.
- Add water and continue to process until dough forms a ball.
- Turn off processor and remove dough.
- Cut dough into 4 pieces, cling wrap and refrigerate for ½ an hour - 1 hour.
- Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick.
- Grease individual tart tins with a little butter and line tins with pastry.
- Place grease proof paper over pastry and weigh the paper down with beans or rice.
- Place tart tins on a sheet tray and bake in the oven for 15 minutes.
- Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes.
- Place a medium sized sauté pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and sauté for 1-2 minutes.
- Add spinach and continue to sauté for further 1-2 minutes.
- Once spinach has wilted and mushrooms are soft remove from heat and allow to cool.
- Divide spinach, mushrooms, and cheese between the tarts.
- In a separate bowl combine eggs and cream and whisk gently with a fork.
- Pour over egg and cream mixture (be careful not to overfill) and return tray to oven.
- Bake for 15-20 minutes or until just set.
- When removing tarts from oven allow to cool for 5 minutes before unmolding.
- Cut into quarters and arrange on a serving dish.
Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16.3, Cholesterol 183.2, Sodium 141.5, Carbohydrate 21, Fiber 1.1, Sugar 0.7, Protein 11.2
MUSHROOM-GRUYERE TART
Make and share this Mushroom-Gruyere Tart recipe from Food.com.
Provided by Divinemom5
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour and salt in food processor,add butter until mixture resembles coarse meal.
- Add water.
- Form into flat disc and refrigerate for at least 1/2 hour.
- Preheat oven to 375 degree.
- Saute onion in olive oil,add mushrooms and saute until soft.
- Season with salt and pepper and add parsley.
- Roll pastry out and line 9" tart pan with dough.
- Chill for 20 minutes.
- Cover pastry with mushroom mixture and top with grated cheese.
- Mix eggs and cream together,pour over mushrooms.
- Bake 30 minutes.
Nutrition Facts : Calories 485.4, Fat 39.2, SaturatedFat 20.2, Cholesterol 199.9, Sodium 436.1, Carbohydrate 22.5, Fiber 1.3, Sugar 1.7, Protein 12.4
MUSHROOM ONION GRUYERE TART
This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.
Provided by AcadiaTwo
Categories Onions
Time 1h10m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Line a cookie sheet with a sheet of bakers parchment paper.
- Place a sheet of puffed pastry flat on parchment.
- In skillet over medium low heat add olive oil and butter.
- Saute onion for 15 minutes or until translucent. Stir frequently.
- Add mushrooms to skillet .
- Saute until tender about 15 minutes. Stir frequently.
- Add salt and pepper to mushroom onion mixture (to taste).
- Remove from heat and set aside.
- Mix egg and milk together with a whisk until well blended.
- Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
- Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
- Sprinkle the cheese on top of the mushroom onion mixture.
- Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
- Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
- Enjoy!
Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8
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