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.
GRUYERE AND MUSHROOM TARTS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 40m
Yield 24 mini tarts
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
- In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
- Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
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-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.)
RUSTIC MUSHROOM TART
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer. Thaw frozen phyllo in its package at room temperature for 2 hours or in refrigerator for at least 8 hours or overnight. EatingWell Magazine, June 2007. Always remembering to keep it covered with a damp cloth towel.
Provided by Manami
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine ricotta, goat cheese, rosemary and peppers in a medium bowl; set aside.
- Heat butter in a large skillet over medium-high heat.
- Add mushrooms, leek and salt and cook, stirring, until the leek starts to soften and the mushrooms release their juices, about 3 minutes.
- Pour in wine and simmer until the liquid has evaporated, about 2 minutes & set aside.
- Preheat oven to 400°F
- Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
- Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets to form a rectangle.)
- Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
- Lightly coat the phyllo with oil using a pastry brush.
- Sprinkle with 1 teaspoon breadcrumbs.
- Repeat this step, layering the remaining phyllo on top.
- Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
- Spread the reserved cheese mixture evenly over the phyllo.
- Top with the reserved mushroom mixture.
- Bake the tart until the crust is brown and crispy, 25 to 30 minutes.
- Let cool in the pan on a wire rack for 5 minutes.
- To serve, lift the parchment paper and slide the tart onto a cutting board or large platter & serve warm.
- Also serve a salad of baby greens, carrots, and radishes with a vinaigrette -- warm bread, lathered with butter & a nice fruity wine!
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