Wild Mushroom and Gruyère Tart with Fresh Herb Salad
Sunday, November 17, 2019
Edit
The base of the tart is purchased puff pastry, which makes this dish — served as an appetizer at Lucques — as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper.
Ingredients
Vegetarian
∙ Serves 6-8
Produce
1/3 cup 1/2-inch pieces fresh chives, fresh
3 tbsp Chervil, fresh leaves
1 bunch Green onions
6 tbsp Italian parsley, fresh leaves
1 1/2 lbs Mushrooms, assorted fresh wild
3 tbsp Tarragon, fresh leaves
2 tsp Thyme, fresh leaves
Refrigerated
2 Egg yolk, large
Condiments
2 tsp Lemon juice, fresh
Oils & Vinegars
14 tsp Olive oil, extra-virgin
Bread & Baked Goods
1 sheet Puff pastry, frozen
Dairy
1 tbsp Butter
1/4 cup Creme fraiche or sour cream
4 oz Gruyere cheese
1/2 cup Whole-milk ricotta cheese
Ingredients
Vegetarian
∙ Serves 6-8
Produce
1/3 cup 1/2-inch pieces fresh chives, fresh
3 tbsp Chervil, fresh leaves
1 bunch Green onions
6 tbsp Italian parsley, fresh leaves
1 1/2 lbs Mushrooms, assorted fresh wild
3 tbsp Tarragon, fresh leaves
2 tsp Thyme, fresh leaves
Refrigerated
2 Egg yolk, large
Condiments
2 tsp Lemon juice, fresh
Oils & Vinegars
14 tsp Olive oil, extra-virgin
Bread & Baked Goods
1 sheet Puff pastry, frozen
Dairy
1 tbsp Butter
1/4 cup Creme fraiche or sour cream
4 oz Gruyere cheese
1/2 cup Whole-milk ricotta cheese