Kitchen Concepts Tarte Forestiere Balsamique et Herbes

      TarteForestièreBalsamiqueet Herbes

      (BalsamicMushroom Tart with Herbs)

      Makes24 servings

      1sheet frozen puff pastry, thawed

      2egg yolks

      11/2# white or cremini mushrooms, cleaned and quartered

      1/4c +1 T olive oil, divided

      1/4c balsamic vinegar

      3lg shallots, sliced

      4sprigs thyme, stripped

      1/2c whole milk ricotta, drained

      1/4c crèmefraîche

      1/4#gruyere, grated

      1/2c oregano leaves

      1/2c basil leaves, torn

      1/4c chives, snipped into 1" lengths


      Salt& Pepper

      1.Preheat oven to 375

      2.Toss mushrooms with olive oil, balsamic, salt & pepper and spreadon a sheet pan

      3.Roast mushrooms in oven for 30 min

      4.Roll the puff pastry until it's large enough to line a half sheetpan

      1. Linea half sheet pan with parchment paper, then transfer the pastrysheet to the pan

      2. Whiskone egg yolk with a bit of water, brush crust with egg wash and bake10 min, or until just beginning to color

      1. Putricotta, 1 egg yolk and 1 T olive oil in a food processor, pureeuntil smooth, remove to a mixing bowl

      2. Foldin creme fraiche and thyme leaves, season with salt & pepper

      3. Spreadricotta mixture over par baked crust, then sprinkle mushrooms andshallots over ricotta.

      4. Topwith gruyere and bake 20-25 min, rotating after 10 min, until thecheese is bubbling and the crust is golden brown (check that thebottom of the crust is baked by lifting a corner to peek underneathafter 25 min)

      5. Lettart cool 5-10 min

      6. Tossherbs in a small bowl with a bit of salt & pepper, a squeeze oflemon juice and a drizzle of olive oil

      7. Scatterthe herb salad over the tart and serve